4 medium red peppers (520g)
For the sauce
3 tablespoons of olive oil
3 tablespoons of chopped fresh basil
1 tablespoon of lemon juice
1 minced garlic clove
1/2 teaspoon of salt
6 leaves of flat-leaf parsley
1/4 teaspoon of black pepper
1/2 teaspoon of preserved caper, drained and rinsed
4 medium red peppers (520g)
For the sauce
3 tablespoons of olive oil
3 tablespoons of chopped fresh basil
1 tablespoon of lemon juice
1 minced garlic clove
1/2 teaspoon of salt
6 leaves of flat-leaf parsley
1/4 teaspoon of black pepper
1/2 teaspoon of preserved caper, drained and rinsed
In a large pot, over high heat, bring 8 cups of water (1.9 liters) to a boil
Add the peppers and let them simmer until they're tender and the skin starts to loosen (about 25 minutes)
Drain and plunge into cold running water to cool down
Using a small knife, cut the peppers in half, discard the seeds, and remove the skin
Cut the halves into thin strips and set aside
Prepare the sauce: in a small bowl, mix all the ingredients well and reserve
Distribute the parsley leaves among six plates and top with the pepper strips
Drizzle with the prepared sauce
Sprinkle with black pepper and preserved caper
Serve immediately
150 calories per serving
Note: If you prefer, prepare this appetizer the day before, cover it with aluminum foil or plastic wrap, and store it in the refrigerator
Keep at room temperature for about 1 hour before serving
A medium-bodied wine with fruit notes, like Italian Chianti Vernaiolo 97 from Rocca delle Macie ($12.50) and Colli Fiorentini 96 from Fattoria Lucignano ($14.50)
