Agriculture Reference
In-Depth Information
not for browning here but for a definite blackening: go ahead and char them. So tough is
that cellulose skin that even after this rough treatment, when you peel it off, there will be
uncharred flesh underneath. Roasting peppers on the grill will take from 25 to 35 minutes,
depending on the heat (it's a good thing to do while you're waiting for a really hot fire to
die down enough to cook meat).
You can roast large batches even more easily in the oven if you're willing to forgo that
smoky grace note (indeed, in recipes such as Roasted Red Peppers Stuffed with Tuna
(page 261), a purer flavor is better). To roast peppers in the oven, arrange them on a jelly-
roll pan and bake them at 400 degrees, turning them once or twice to keep them from
sticking. That will take 20 to 30 minutes. Cooked this way, the skin will puff up like a
balloon, without blackening near as much as it does when grilled. Then cover the peppers
with a damp cloth and let them cool for 10 to 15 minutes. The steam will finish loosening
the skin.
Some cooks recommend roasting peppers under the broiler or over an open flame on a
stovetop burner. While both of these methods will work, they have significant drawbacks.
The broiler cooks the peppers far too quickly and unevenly. The center row under the
flame will be done while the next row is still practically raw. Doing them on the stovetop
has the obvious disadvantage of letting you do only one or two at a time. And heaven help
you if a roasting pepper pops, as they are wont to do, spilling their juices so they bake onto
the stove.
Peel the peppers by rubbing away the charred skin with your fingers. For tough spots
that might be a little underdone or are in hard-to-reach crevices, use the back of a knife.
Though you may be tempted to rinse the peppers to get rid of the last little flecks of skin,
don't. The flesh is coated with a thick, delicious juice, and you don't want to lose any of
it. Be careful to dump the skins into the trash can; don't put them down the disposal. Few
things will clog plumbing faster than pepper skins. The pigment from red peppers is in-
credibly resilient, too, so it takes a lot of scrubbing to get the stain out.
Salad of Roasted Peppers and Ricotta Salata
Because roasted peppers are so sweet and unctuous, it's a good idea to pair them
with spikier ingredients that are sharp or salty, such as olives, capers or anchovies.
Ricotta salata is a moist, firm, tangy cheese. If you can't find it, use dabs of soft
fresh goat cheese instead.
6 SERVINGS
