Crostini di Peperoni

Crostini with Roasted Peppers

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In the original recipe, as related to Milka Passigli by her friend Olga, onions and peppers are boiled in water for an hour, then pureed. To my palate that’s not a kind way to handle peppers, as too much of their flavor is lost. So to accentuate their lively taste and bring up their sweetness, I have substituted roasted peppers.