Pepperlycious

for sweet peppers lovers and not

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Sicilian Bandiera with eggplant, zucchini and bell peppers

So many days

Hello my friends, how have you been? Rome is hot and we have moved to the new apartment. There is still much to do, but my cookbooks finally have a place and for me, this finally means we’re home.

After 809 days from moving to Rome, after 249 days from buying the new apartment, and - above all - after 1421 days from when our lives changed forever because of Ruurd’s condition, two days ago I was finally able to host a cooking class in our new kitchen.

I took the video above while making a simple dinner after that class. It was a moment I will always remember and cherish.

After all that has happened, I still have so much from life: a wonderful family, a lovely home and so many friends around the world who have supported me for such a long time to get, finally, to a safe haven.

Thank you for being there, I could not have made it without your help.

On a different note, do you happen to hate peppers?

I mean, the ubiquitous chopped peppers that are randomly thrown into a dish with no regard for their role in a recipe?

Apparently you are not alone.

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I don’t really know Mr. Gaffigan, but I get his point: there are too many tasteless and badly prepared bell peppers in the world. More often than not, they are desperately out of season, overcooked, undercooked, sour or just bland.

I wonder however, if he has tasted Italian peppers in summer, when they are sweet, aromatic and juicy. Will you change your mind Mr. G.?

Quickly roasted or grilled, then bathed in olive oil, garlic and herbs for a few hours or a day, sweet peppers are an icon of the Italian summer.

If you make them at home, use thick fleshed, large, red peppers. They are sweet and intense, much better than anything that comes from a jar or at most restaurants.

Other ways to love roasted sweet peppers

Roasted or grilled whole bell peppers are quite substantial and freeze well as long as they are not overcooked or too charred. Once peeled, cut them open on one side and freeze them flat, like a slice of meat.

frozen bell pepper, defrost at room temperature

Peppers that have been defrosted should marinade in garlic and olive oil like explained above. You can use them as a side dish or, for example, add them to a simple tomato and basil sauce for pasta.

You can also use them - no need to marinade - for the stuffed roasted pepper involtini. Being one of those dishes which improves with time, I suggest to prepare them a day in advance, bake and enjoyed them as a light vegetarian main the next day. They are perfect for a summer evening.

Peppers in a pan

Throughout Italy you will find endless variations of peppers fried or stewed with or without other vegetables, for example the Peperonata or the Ciambotta from Salerno.

If you have taken part to one of my cooking classes, you might have tasted the balsamic sweet peppers. Stir fry with a little olive oil until slightly charred, then toss with garlic, capers, a touch of anchovy and a drizzle of balsamic.

This is one of those luscious dishes that you will want to eat out of the fridge in warm summer night.

balsamic sweet peppers

Last, but not least, I wanted to remind you of my mother’s Sicilian bandiera, a version of the Canazzo from Palermo, both unknown cousins of the famous Caponata.

The bandiera is a bit more complex that the recipes above, but worth the effort. It makes a great vegan main or substantial side dish, it will last several days in the refrigerator and its great for a crowd.

Bandiera, a delicious vegetable stew with eggplants, sweet peppers, zucchini and potatoes

This is all for today! Please let me know your favorite pepper dishes and if you don’t love them, I hope I have given you a good reason to give it a try.

Happy cooking!