ROASTED SWEET PEPPERS

(Peperoni Arrostiti)

Serves 6

900 g/2 lb large sweet peppers

Olive oil

Salt and freshly ground pepper

Pick the smoothest, most regularly shaped peppers, as those that curl over on themselves are difficult to roast evenly. Wash them carefully and place them in a roasting tin in a hot oven, or immeasurably better, on a rack over hot coals. Cook, turning them, until the skin is black and blistered all over. Cool, peel off the blistered skin, scrape out the seeds and the white membranes from the inside, and cut the peppers into strips. Add olive oil, salt and pepper to taste, and serve as a salad or in a mixed antipasto.

While you have your barbecue lit, you really ought to take advantage of the coals to roast some artichokes.