Oh boy sometimes it is soooo difficult to sit in front of my laptop doing my day job, when sneaking through my open front door come to the noises and smells of village life in Abruzzo.
This bright blue morning under the Corno Grande, the pungent sweet smell of newly fire-roasted peppers came licking round the door, making my tummy imagine it was lunchtime rather than 9.30. When it seems the world is in love with those naughty peppers’ enticing smell, you do have to wonder why instead of all those nasty sweet floral candles, somebody doesn’t instead make an oil out of this bewitching caramelised smell, now that would be a feel-good factor candle.
I held out for an hour before the temptation became too great to go look at how roasting a red pepper is really done.
Italia’s Juicy Roasted Peppers Style
10 kg Red Peppers
Heavy Cast-iron Grill
Bunsen Burner like flame & Cradle for the Grill
1 Cutting Table
1 Drying Table
3 Lovely Friends to Take on Each Stage
Method
Add the peppers straight onto the grill.
After no more than 10 minutes remove the blackened peppers.
Leave to cool in a pan
Wipe off the charcoal blistered skins
Top, tail and remove seeds, do not wash otherwise you will lose the smoky flavours
Leave to dry in the sun
Slice & jar with virgin olive oil or freeze
Author: Sam Dunham
Sam is a freelance SEO content creator and IGCSE Geography and English teacher at Istituto Cristo Re in Rome. She also runs the Life In Abruzzo Cultural Association, sharing stories and insights about this captivating region.
Alongside raising a teenager, Sam hosts guests at her family’s traditional home, the Little House of the Firefly in Abruzzo, offering a warm welcome and insider tips on local culture, food, and hidden gems.
