Ingredients
- •6 large red bell peppers (choose heavy with thick-flesh)
- •Olive Oil
- •8 garlic cloves, peeled, halved
- •Several thin slices of soppressata or genoa salami, cut into ½-inch-wide strips
- • Sliced baguette
Preparation
Char the peppers directly over a high gas flame until blackened on all sides, turning with tongs. Place the peppers in a large bowl; cover tightly with plastic wrap. Let stand/steam at least 15 minutes and up to 1 hour. Put on disposable gloves and rub the peel off the peppers. Halve and seed the peppers. Slice into 2.5 cm (½ inch) wide strips. Place in a resealable plastic bag. Cover generously with oil; add the garlic. Seal bag and toss to distribute ingredients evenly. Chill up to 4 days, turning the bag occasionally.
Transfer the pepper strips from the oil to a serving bowl; add salami and toss to blend. Season lightly with kosher salt and freshly ground black pepper. Serve with the baguette.
- Thick-flesh peppers can roast longer without softening too much and so they have a smokier flavor
- Gently squeeze peppers occasionally as they roast to make sure the flesh isn’t too soft
- Steaming the peppers loosens the skin so they are easier to peel
- Don’t rinse the peppers to make peeling easier; the roasty juices add good flavor
- Don’t worry if some of the charred skin remains; the charred bits add flavor and a rustic appearance
- With just oil and garlic the peppers will hold their texture; salt and vinegar especially will cause them to break down
- Leave some of the oil or drain it all off. The remaining oil can star in a delicious vinaigrette.