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What You Need:
(Serving Size: 4 to 6 )
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6 medium-sized bell peppers, green or red
½ cup olive oil
½ cup white wine vinegar
½ cup cold water
2 teaspoons imported paprika
1 tablespoon salt
Freshly ground black pepper
12 ripe black olives, preferably Mediterranean type
Brynza cheese, or substitute feta cheese, cut into 1-inch cubes
8 to 12 scallions, trimmed and washed
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Translate this recipe:
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| How To Cook: |
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1. Roast the peppers in the following fashion: Impale them, one at a time, on the tines of a long-handled fork and turn them over a gas flame until the skin blisters and darkens.
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2. Or place the peppers on a baking sheet and broil them 3 inches from the heat for about 15 minutes, turning them so that they color on all sides.
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3. As the peppers are roasted, wrap them in a damp towel and let them rest for 5 minutes. Rub them with the towel until the burned skins slip off, but leave the stems intact.
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4. In a deep bowl combine the olive oil, vinegar, water, paprika, salt and a few grindings of pepper. Beat vigorously with a whisk or a fork until the ingredients are combined, then taste for seasoning. Add the peppers and turn them about with a spoon until they are coated on all sides.
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5. Marinate at room temperature for 3 or 4 hours, turning the peppers over occasionally. Then cover the bowl tightly with foil or plastic wrap and refrigerate for at least 24 hours before serving.
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6. Peppers in oil are traditionally served on a platter, moistened with some of their marinade and garnished with black olives, cheese and scallions.
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4. Serve as a salad course or as an accompaniment to mititei.
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