Ingredients with Measurements:
- 4 large peperone crusco peppers
- 2 cloves of garlic, minced
- 2 tablespoons of fresh herbs (such as thyme, rosemary, or oregano), chopped
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Wash and dry the peperone crusco peppers.
3. Cut the peppers in half lengthwise and remove the seeds and membranes.
4. In a small bowl, mix together the minced garlic, chopped herbs, and olive oil.
5. Brush the garlic and herb mixture onto the cut side of the peppers.
6. Season the peppers with salt and pepper to taste.
7. Place the peppers cut side down on the grill or grill pan.
8. Grill the peppers for 5-7 minutes or until they are charred and tender.
9. Remove the peppers from the grill and let them cool for a few minutes.
10. Serve the grilled peperone crusco peppers hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 5-7 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 70
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 5mg
Total carbohydrates: 4g
Dietary fiber: 2g
Sugar: 2g
Protein: 1g
Substitutions for ingredients:
- Peperone crusco peppers can be substituted with any large, sweet pepper variety.
- Fresh herbs can be substituted with dried herbs, but reduce the amount to 1 tablespoon.
Variations:
- Add a squeeze of lemon juice to the garlic and herb mixture for a tangy flavor.
- Top the grilled peppers with crumbled feta cheese or grated Parmesan cheese.
- Use the grilled peppers as a topping for pizza or in a sandwich.
Tips and tricks:
- Make sure to remove the seeds and membranes from the peppers to prevent them from being too spicy.
- Brush the garlic and herb mixture onto the peppers evenly to ensure that they are well seasoned.
- Use tongs to flip the peppers on the grill to prevent them from falling apart.
Storage instructions:
Store leftover grilled peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the grilled peppers in the microwave or in a hot oven until warmed through.
Presentation ideas:
Arrange the grilled peppers on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, lemon wedges, crumbled feta cheese, grated Parmesan cheese.
Pairings:
Grilled chicken, steak, or fish.
Suggested side dishes:
Grilled vegetables, roasted potatoes, or a green salad.
Troubleshooting advice:
If the peppers are not charring evenly, move them to a cooler part of the grill or grill pan.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with raw peppers to prevent cross-contamination.
Food history:
Peperone crusco peppers are a specialty of the Basilicata region of Italy. They are known for their sweet, smoky flavor and are often used in traditional dishes such as pasta alla norma.
Flavor profiles:
Sweet, smoky, garlicky, herbaceous.
Serving suggestions:
Serve the grilled peppers as a side dish or appetizer.
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Region: Italian