Peperoni arrostiti | All Things Sicilian and more

The charred elegance of roasted peppers -—simple, bold, and unforgettable!

Peppers (capsicums) charred on a grill capture the essence of Sicilian cuisine. Simple, colourful, fragrant and full of flavour, this dish transforms humble ingredients into a culinary triumph.

Fresh basil, garlic and good extra virgin olive oil is all that is needed for a tasty salad, but I often keep more in the fridge to add to other dishes.

The Peperoni (peppers) are known as Pipi Arrustuti in Sicilian and Peperoni Arrostiti in Italian. Although they are grilled Arrostiti means roasted.

Especially perfect for summer and autumn when peppers are at their best.

Grilled peppers are versatile and can enhance a variety of dishes with their smoky, sweet flavor and are a fantastic way to add colour, flavour, and nutrition to almost any dish!

My preferred way is to present the Peperoni Arrostiti as an antipasto alongside crusty bread, as a topping for grilled meats, or even as a side dish. Its vibrant colours and robust flavors make it a show-stopping addition to any meal.

Peeling the peppers without rinsing preserves their intense smoky depth.

Below some serving suggestions:

Below, roast peppers surrownding some ricotta.

I usually add left over peppers to other salads, either made with uncooked vegetables or cooked, for example :

Toss grilled peppers with cucumbers, cherry tomatoes, herbs, black olives, red onion, a drizzle of good olive oil and lemon juice.
Combine grilled peppers with grains like quinoa, farro etc, along with rocket, pulses like chickpeas or any type of beans, roasted pumpkin or grilled zucchini or eggplant and perhaps a tahini dressing.

Ingredients

Peppers: 6, any color (a mix is ideal, with red peppers offering a sweeter note).
extra virgin olive Oil: 1/2 cup
garlic: 3 cloves, chopped
tomatoes: 2 whole, firm and red
basil leaves: About 3/4 cup, torn
salt and black pepper: To taste

Optional Variations:

Mint: replace basil for a fresh twist, a favourite among some parts of Sicily.

Lemon Juice: add a squeeze before serving, a common touch in southern Sicily, especially in Ragusa.

Toasted breadcrumbs (tossed in a hot frypan with a little extra virgin olive oil): some Sicilians sprinkle toasted breadcrumbs on the grilled peppers before serving. This is also a favourite topping for caponata.

Below, a photo of street food assold from the streets of Palermo.

Process

1. Roast the Peppers

Place the peppers on a BBQ grill over intense heat. Turn them frequently until the skin is blistered and puffy. Once charred, remove them from the grill and place them in a bowl, covering it with a plate or lid. This step allows the peppers to steam, making the skins easier to peel. Alternatively, wrap them in paper or place them in a plastic bag as my mother and relatives often do. Let them sit for at least 10 minutes.

2. Prepare the Tomatoes

Grill the tomatoes briefly until their skins split and char. This process takes only 1-2 minutes. Remove and set aside to cool.

3. Peel and Clean

Using your fingers, peel away the skins of both the peppers and tomatoes, scraping off as much charred skin as possible. Avoid rinsing to preserve the flavor. Split the peppers and remove the seeds, then tear both the peppers and tomatoes into rough strips.

4. Assemble the Dish

Place the torn peppers and tomatoes into a bowl. Add the slivered garlic and torn basil leaves. Drizzle with extra virgin olive oil, season with salt and black pepper, and gently toss to combine.

5. Marinate

Let the mixture marinate for at least 30 minutes before serving. The flavors deepen beautifully if allowed to rest overnight.

You can also roast hot peppers/chillies to add to this salad or store them in extra virgin olive oil in the fridge to use elewhere,for example for making Harissa..

See recipe for Harissa.