More Wine, More Nibblies

Whenever it is time to go for a wine run, it is also a fun excuse to make a bunch of delicious nibblies to take along with us, not that I really need an excuse though. This time was no different. We went a-wining last night and I packed us a tasty spread of Italian antipasti to enjoy with our wines.

I made some fresh olive bread or Pani con le Olive, a Pure di Ceci al Limone or lemony garbanzo spread and Peperoni Arrosti or roasted peppers in balsamic vinegar, to go with the olive bread. I also sliced up some salami and had a can of dolmas or stuffed grape leaves to complete our antipasti platter. !Delizioso! We enjoyed our wines and our antipasti thoroughly. There was not much left at the end of of wining expedition. We were all very content.

Of course you will get all the recipes for these healthy and tasty dishes. Have I ever held back??????? For those of you who know me, what kind of a silly question is that? 🙂

Today, I will start you with the Peperoni Arrosti. I served it on top of my Pure di Ceci al Limone and the Pani con le Olive, but you can also serve it on its own or as a side dish to compliment something else as well. It is definitely my kind of recipe. It is quick, easy, healthy and VERY tasty, plus it only requires a few simple and basic ingredients too. Splurge a little and use a really good quality olive oil and balsamic vinegar for this. You will be really glad you did too.

Peperoni Arrosti or Roasted Peppers in Balsamic Vinegar

8 bell peppers – I used red, yellow and orange

8 TBSP extra virgin olive oil

1 TBSP garlic

2 TBSP good quality balsamic vinegar

1-2 tsp crushed black peppercorns

a sprinkling of fleur de sel or about 1/2 tsp salt

fresh parsley, chopped

You can either oven roast your peppers or fire roast them. If you are oven roasting them, cut the peppers in sections and seed them. Place them on a baking sheet and roast in the oven at 500*F or 260* C. Brush the peppers with olive oil, skin side up and roast for about 20 minutes or until the skin in completely blackened and charred. I prefer to fire roast my peppers by placing them directly on an open flame with no oil and I get the same effect, though I keep my peppers whole. Either way is fine. Once the peppers are blackened and cooled, completely remove the charred skins and seeds with your finger tips and rinse the peppers. Then slice them into thin strips.

Mix all other ingredients together. Add the peppers to the balsamic mixture and coat completely by rolling them around in the sauce. Because I wanted to keep my colors separated, I coated my pepper strips 1 color at a time.

Place the peppers on your serving platter and sprinkle with the parsley. I think these are best when served at room temperature.

!Buon Appetito e Mangia! It’s like a little bit of Italy with every bite.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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