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Sun dried Tomatoes

Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

As time goes by


cook grilled peppers

I love peppers, but unfortunately over the years, I discovered that like raw garlic  ( served in the typical bruschetta, with olive oil and salt) I find them a bit ‘indigestible. Could it be an age thing? I don’t know, but considering that I like them so much, I found that the only way for me to enjoy eating peperoni is when they are grilled before and have no skin . Actually this recipe is not new, it was often done by both my grandfather and my mother. But  in the early years when I started to cook, the idea to grill the peppers, then put them in a bag (paper bag) and then clean them. …  was too long a process. 

grilled peppers


However, time goes by and  I discovered that, it really was just a mental laziness, because it is a very quick procedure and the skin of the peppers, if well grilled,  comes off very easily and quickly. So in the summer this dish has become one of the recipes that I make often. Combined with a few slices of toasted bread.  I can now eat peppers with great pleasure. I found a solution…. to time passing!
Serves 4
2 peppers
A handful of black olives
3 anchovies
1 clove garlic
A handful of chopped parsley
Lemon juice
Evo Oil
How it works:
Grill the peppers until they are very soft and a little ‘burnt. Place the peppers in a paper bag, close and leave to cool. Depriving the peppers of their skin and seeds inside, cut into strips by hand. Put these in a bowl and add the remaining ingredients. Mix well. Serve with slices of  bread, a little ‘toasted.

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