Roast Pepper with Green Olive Paste

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By Nigella Lawson

Published 1998

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If you find the charring and skinning of the peppers too labour-intensive for the effort-sparing strategy of the drinks-accompanying starter, buy them in from a good Italian deli. I buy the Merchant Gourmet green olive paste, spread that on the toast first, and top with a soft tangle of peppers, their skins already burnt off by