0 (0)


La Terza pepperoni arrostiti

La Terza pepperoni arrostiti
Los Angeles Times

This pair of delectable dishes comes to us from Times Food section staffers who recommended them as beautifully executed examples of quintessential Italian recipes. La Terza's meltingly soft roasted peppers, seasoned with garlic and anchovies, make a wonderful appetizer. Pecorino's ... Read more

Total time: 2 hours, 10 minutes | Serves 8 to 10
  • 3 red bell peppers
  • 3 yellow bell peppers
  • 3 green bell peppers
  • 1 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 6 anchovy fillets, cut into small pieces
  • 6 cloves garlic, thinly sliced

Step 1Heat the oven to 550 degrees. Wash and dry the peppers. Place on a baking sheet and roast for 40 to 45 minutes, turning every 10 minutes until the skins are browned and wrinkled.

Step 2Remove the peppers from the oven and place them in a bowl. Cover them with plastic wrap or a towel and let stand until cool enough to handle, about 20 minutes. Peel and remove the seeds. (Do not rinse.) Cut the peppers into julienne slices.

Step 3Place the slices in a clean bowl. Add the salt, olive oil, anchovies and garlic and mix well. Place the seasoned pepper slices in a baking pan, cover with foil and bake at 350 degrees until very soft, about 1 hour. Cool and serve as an appetizer. Makes 4 cups.

Note: From Gino Angelini at La Terza.


The Sweet Life Cafe's white gazpacho
The Sweet Life Cafe's white gazpacho

Grilled salmon salad with potatoes and dill
Grilled salmon salad with potatoes and dill

Whole fish with tapenade
Whole fish with tapenade

Fresh Corn and Avocado Salsa
Fresh Corn and Avocado Salsa

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Greek olive, tomato and feta tapenade
Sunchoke and leek panna cotta
Ginger- and lemongrass-cured sable fish
Shrimp dumplings