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Roasted Red and Yellow Pepper Salad

Insalata di Peperoni Arrostiti



2 large red bell peppers, roasted, peeled, seeded and cut into 2-inch slices

2 large yellow bell peppers, roasted, peeled, seeded and cut into 2-inch slices

2 tablespoons Filippo Berio extra-virgin olive oil

1 1/2 tablespoons white vinegar, Balsamic preferred

1/4 teaspoon salt

Grinding black pepper

3 tablespoons capers in salt, rinsed

1/4 cup golden raisins

Sorrel leaves for lining plate

2 tablespoons fresh minced basil or parsley


Prepare the 4 peppers and set aside.

Whisk together the olive oil, vinegar, salt, and pepper in a small bowl. Mix in the capers and raisins.

Place the pepper slices in a single layer in a rectangular non-aluminum pan. Pour the dressing over the top. Cover and marinate the peppers at least 2 hours or refrigerate overnight and then bring them to room temperature.

When ready to serve, line a serving platter with the sorrel leaves and place the peppers on the leaves. Sprinkle the basil over the top and serve with crusty bread or chips of Parmigiano Reggiano cheese.


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