Wednesday, June 4, 2014

Grilled Cheese with Roasted Peppers, Prosciuotto, Arugula and Provolone

Grilled Cheese with Roasted Peppers, Prosciutto, Arugula and Provolone! Wow, that's a mouthful. I made Roasted Peppers this weekend. The recipe is from Chef Silvio. The red peppers were on sale. Whenever I see red peppers on sale I think of my Dad. He could not resist them... Neither can I.

Peperonata Roasted Peppers, from Cooking with Chef Silvio

6 large yellow and/or red peppers
1/3 cup extra virgin olive oil
4 large garlic cloves, cut into slivers
20 pitted Calamata olives
2 heaping teaspoons capers
1/2 cup chopped fresh Italian parsley
Salt and freshly ground black pepper
6 tablespoons fresh bread crumbs

Cook peppers on a grill or bake on a sheet pan at 450˚, turning frequently, until charred all around. Place them in a closed brown bag and let rest for 1/2 hour. Take peppers out, remove stems and seeds and peel. Cut into 1-inch strips and place in a bowl. Add oil, garlic, olive, capers, half of the parsley, and salt and pepper to taste, and give a good mix. Place in a shallow baking pan, sprinkle with bread crumbs, and bake at 400˚ for 10 minutes, or until the top turns light brown and a bit crusty. Using a metal spatula, transfer them to a serving dish and sprinkle with the rest of the parsley.
This dish can be served hot, warm, or at room temperature and is excellent as a contorno, side dish with sandwiches or as a salad or appetizer.

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