Charred Marinated Peppers.
This recipe was inspired by a modern Italian restaurant in Brooklyn called Misi. While I only ate there once, I never forgot an appetizer I had; charred marinated peppers with whipped ricotta crostini. The dish is the most delicious snack consisting of perfectly charred, vinegary, and salty peppers served alongside grilled bread with an absurd amount of whipped ricotta. The restaurant pipes the ricotta in the most attractive swirls, they look like little pillows laying on toast. Immediately after eating this dish I knew I had to make it at home. While the whipped ricotta crostini are delish and quite easy, I often just make the charred marinated peppers. They are perfect as side dish to any meal, or as a little snack/appetizer when I have people over. Sometimes people are not too sure about them in the beginning, I mean who ever makes a whole plate of just peppers to serve at dinner or a party? But, once you try them, there is no going back.
Photo from Misi NY
Serves: 6
Time: 15 minutes
Ingredients:
1 lb mild peppers, such as friggitello or shishito peppers
4 garlic cloves, thinly sliced
1/4 cup olive oil, plus more for serving
1/4 teaspoon red pepper flakes
1 lemon, zested Red wine vinegar, to taste
1 tablespoon fresh oregano leaves
Flaky sea salt
Instructions:
1. In a small saucepan, heat 1/4 cup olive oil over medium heat. Add the sliced garlic and sauté until garlic has softened and infused the oil. Do not let the garlic get dark brown. Set aside.
2. Preheat the charbroiler for 15 minutes before use. Alternatively, use a cast iron skillet over high heat if you don’t have a charbroiler. In a large bowl, toss the peppers in a little olive oil to evenly coat then place them on the hot charbroiler in one even layer. Char until they become soft and blistered on both sides, about 2-4 minutes total.
3. Transfer charred peppers to a bowl and toss with the garlic and olive oil, red pepper flakes, lemon zest, a couple splashes of red wine vinegar, oregano leaves, and flaky sea salt. Once the peppers are evenly coated, taste for seasoning. They should taste savory, vinegary, and salty. Add more vinegar or salt if nesesary.
4. Transfer to a serving platter and garnish with a little more salt and oregano leaves on top. Or serve them in little bowls for people to snack on. Serve while warm.