Introduction
The bruschetta with peppers and pecorino that we propose is simple to make but very impressive, with fresh and genuine ingredients that enhance the flavor of each individual component.
By following our instructions step by step, you can prepare a truly gourmet appetizer, even if you are not a professional chef.
Ingredients
Recipe
Wash the peppers. In a very hot oven set on broil, or over a stovetop grill or on a wood-fired grill, roast the peppers until the skins begin to blister and the skin chars.
Rotate the peppers so that each side gets adequately grilled or broiled.
Do not worry if they seem burnt, as the task here is to cook all the flesh of the pepper. Once fully charred, place the peppers in a ceramic or metal bowl and seal it tightly with plastic wrap.
Steam should form on the plastic wrap and this will ensure that the skins will be easy to remove. Once cooled for at least 25 minutes, remove the peppers from the bowl. Using your hands, peel off the skin (if steamed right, the skins should come off easily).
Cut the peppers in half and remove the seeds. Do not worry about keeping the liquid inside the peppers but beware that it may still be warm.
Slice the peppers into 1 inch strips. Prepare the Bruschetta Classica. Arrange in one layer of overlapping edges, the peppers.
Drizzle with olive oil, sprinkle with salt and dried oregano to taste. Shave a moderate amount of Pecorino on top of the peppers and serve.
Azienda Agricola Pornanino
Radda in Chianti
Siena – Italy
Partita IVA: 00915810527
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