Sweet peppers marinated

Poivrons marinés

poivrons marines


Spring is now showing up here…finally! Winter was so rainy! I was told they never, from man’s memory, had so much rain here during a winter. It was just incredible and as you might have seen on news, in December Rome was underwater, the Tevere never been so high!

Now summer is coming progressively and within the next two weeks the terrace will be set up and we will enjoy fresh warm air while eating, and even barbecue at the house of the seaside during holidays. I particularly love to be over there in Pescia, closed to Tuscany. The house is just behind sand dune and so 2 minutes walking from the sea. At night we all appreciate to meet around the bbq, and eat the « bruschette« , these slices of bread toasted and scrubbed with garlic before pouring olive oil (the Tuscan one is just so delicious with her fruity taste). I am telling you all that because recently I did some « poivrons marinés » and the centurion and I both agree they would be so great on the bruschette.

English table:

  • 5-6 red, orange and/or yellow sweet peppers
  • 2 cloves of garlic crushed
  • 1 small stick of celery sliced thinly 
  • some leaves of parsley snipped
  • 2 table spoon of apple vinegar
  • 5 table spoon of olive oil

2 days before, warm up the oven to  180°C.  Put the peppers cleaned and entire on a plate intheoven until their skin start turning to black. Let then the peppers cool cown before peeling them. Remove the seeds and the stalk.  Put the peppers in a colander in the sink until the day after.

Sliced the peppers and put them in a tupperware or a jar. Add the garlic, celery, parsley, vinegar and oil. Mix and keep in the fridge until the day after. Eat them freshly out from the fridge, alone or on bread or even chopped breast chicken.


A la table française:

  • 5-6 poivrons rouges, jaunes et/ou oranges
  • 2 gousses d’ail écrasées
  • 1 petite branche de céleri émincée
  • quelques feuilles de persil ciselées
  • 2 c. à soupe de vinaigre de pomme
  • 5 c. à soupe d’huile d’olive

2 jours avant, préchauffer le four à 180°C. Déposer sur une plaque allant au four et chemisée de papier cuisson les poivrons entiers et lavés. Les laisser cuire jusqu’à ce que la peau noircissent. Les retirer du four et les laisser refroidir. Retirer la peau (elle doit partir trsè facilement), enlever les pépins et la tige. Mettre les poivrons dans une passoire dans l’évier jusqu’au lendemain.

Couper alors les poivrons en lanières. Les mettre dans tupperware ou un bocal avec l’ail, le céleri, le persil, le vinaigre et l’huile. Mettre au frigo jusqu’au lendemain.

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The author!

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