As with aubergines, roasted peppers are an excellent part of an antipasti, but the roasting and peeling of peppers is usually a preliminary step in many pepper dishes. The basic technique is this: place the peppers under a hot grill or over a flame, and turn them occasionally until their skins are loosened and partly blackened. Pop the peppers into a plastic or paper bag or a bowl covered with clingfilm, and leave them to cool - ten minutes should do it but longer will be kinder to your hands. Now peel off the skin and lose the seeds. The roasting can also be done in an oven, but the pepper flesh will cook more than under a grill, which may not be suitable for some dishes. Either way, you now have peeled roasted peppers to be turned into stuffing wrappers, sauces, oils, pastes, soups, anything you fancy.
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