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  • Roasted Green Peppers

    Poblano peppers come closest to the taste of ripe green Puglian peppers. You can use other types of peppers, but avoid green bell peppers, as they do not have the necessary sweetness and flavor. This simple side dish is a perfect complement to any pasta with tomato sauce, including Cavatelli with Beef Roll-Ups (see recipe) and Cavatelli with Lamb Sauce (see recipe).

    • 4 poblano peppers
    • Salt, to taste
    • High-quality extra virgin olive oil, for drizzling

    1. Preheat the broiler to high. Line a baking sheet with foil.

    2. Place the peppers on the prepared baking sheet. Roast the peppers under the broiler, turning at least once, for 7 minutes, or until the peppers start to blister. Remove the peppers from the baking sheet, place them in a brown paper bag, and let them cool.

    3. When they are cool enough to handle, remove the peppers from the bag. Peel them, sprinkle them with salt, and serve them with a drizzle of olive oil.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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