Antipasti (antipasto, if in the singular) are appetizers that Italians eat before the main course.
This pepper is just the classic (classic?) vegetarian antipasto. But since we are not Italians, we can eat it just like that. Or as a side dish. Or like a salad. In general, let your imagination (and appetite) run wild.
What is interesting about the recipe?
By itself, pepper, without a slight sourness, has a rather “boring” taste. It is fully revealed in the company of tomatoes, for example (we all know this very well and use it). Or in the company of not very sour sour cream (Hungarian versions of stew with sweet pepper or even paprikash, remember)
And there are no tomatoes. Here, a drop of red grape or wine vinegar gives sourness. You can also use balsamic, and not even vinegar, but cream sauce. The taste will turn out, of course, a little different, but no less pleasant.
We take:
- 6 sweet peppers;
- 4 cloves of garlic;
- 1 st. a spoonful of red wine vinegar or balsamic vinegar, or balsamic sauce;
- 1 st. a spoonful of oil;
- A few sprigs of parsley (optional basil)
- Salt to taste and freshly ground pepper to taste.
How we cook:
Wash the peppers, place them on a baking sheet with the stalk down and send to bake. enough for about 20 minutes at 160-170 degrees.
Then we let them cool down a little, remove the skin and take out the stalk along with the seeds (usually it is easily separated).
Cut into quarters, put in a bowl, pour a mixture of vinegar, oil, salt, chopped garlic and parsley. Let marinate for an hour.
Well, bon appetit!