4 red bell peppers, peeled
4 tablespoons olive oil or neutral oil
3 1/2 tablespoons butter
2 cloves garlic, thinly sliced
4 red bell peppers, peeled
4 tablespoons olive oil or neutral oil
3 1/2 tablespoons butter
2 cloves garlic, thinly sliced
Place the bell peppers over low heat on a gas stove, turning them frequently to char evenly
Remove from heat and let cool slightly
Using a small paring knife, scrape off the blackened skin
Cut into thick slices and set aside
Heat the olive oil and butter in a medium saucepan, add garlic but do not let it brown
Add the bell peppers and cook over low heat for 15 minutes, stirring occasionally
Arrange on a platter and serve as an antipasto.
