Baked Potatoes with Skins and Charred Peppers

One of my mother’s special treats that I loved as a child was potatoes with skins roasting in glowing embers in the fireplace. She would bury them nude and raw among the embers making sure they were well covered. They had such particular scent and flavor. Today, baked potatoes with skins remain one of my favorite but instead of a fireplace, I bake them in the oven. 

Ingredients

4 potatoes red or white

1 charred red bell pepper(see charred peppers)    

1 charred green bell pepper
¼ cup extra-virgin olive oil
1 tablespoon fresh parsley chopped
1 clove of garlic chopped
Salt and pepper                                                                    

Wash and dry potatoes. Cut potatoes in half lengthwise, leaving skins on.  Bake 30-35 minutes at 400 degrees or until crispy.

Immediately, cut hot potatoes into uneven chunks with the help of a fork and knife. Add charred peppers, olive oil, garlic, parsley, salt and pepper.  Serve immediately.

It makes a wonderful side dish.

PIZZA NIGHT...any day of the week

 

We have no specific night because pizza night in our house is the homemade kind -

We like our pizza thin and crispy and a good crust starts with a slow rising dough.  Yes, it requires time, therefore planning ahead is key.  I mix the dough in the morning, let it rise and use it in late afternoon.

Prep time

Dough doubled in size

 









We like different toppings

Dough topped with roasted peppers, garlic, parsley and olive oil

and different shapes.



Oblong, round, rolled

Focaccia topped with garlic and anchovies

Pizze fritte

All photos - Copyright - ©2012 - La Casa e Il Giardino

Layered pizza filled with roasted peppers

As you can see, my type of pizzas cannot be delivered. 

Results of Our Labor - August Harvest - Frutti dell'Orto in Agosto

Even with a scorching summer, our garden crop is bountiful.

Peppers everywhere -

It's hot!

Friers

Semi-sweet - perfect for charred peppers

 Different variety of beans

 beans of choice











Tomatoes - all shapes and sizes

ROASTED PEPPERS - Peperoni Arrostiti

I prefer roasting peppers on the burner directly over the gas flame on my stove top.  I place the peppers directly on the burner (medium heat) and turn frequently with tongs to allow the skins to blister and blacken. When the peppers are charred, I remove them from the fire and place in a food paper bag. Fold and close the upper portion of the bag. The steam that will form in the bag will help to remove the skin.






Let cool for about fifteen minutes or until you can easily handle the peppers. Split the bag open and use a paring to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips. Once finished, fold the bag and discard all debris.  I serve the roasted peppers as an antipasto or a side dish by adding extra virgin olive oil, slivered garlic, fresh parsley and salt to taste.

You can also roast whole peppers over a very hot wood or charcoal fire. If you don't have an open fire, you can also roast peppers in the oven or under a broiler. Put the peppers directly on the oven rack and roast until blistered and charred. Proceed as above.