In Greek: πιπεριές ψητές, pronounced pee-peh-ree-YES psee-TESS
Sweet pimiento peppers from Florina (in the Greek region of Macedonia) are so famous, they're called Florina peppers. You'll love the depth of flavor that roasting gives to these peppers.
In addition to the tradtional serving suggestion below, try blending or finely chopping and combine with olive oil and roasted garlic to make a spread for toast or bruschetta.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 2 pounds of pimiento peppers (sweet, long red)
- sea salt
- extra virgin olive oil
- red wine vinegar
- Greek oregano (optional)
- basil (optional)
Preparation:
Preheat the oven to 340°F (170°C).
Wash and dry peppers, place on a roasting pan and cook for 1 hour. Carefully remove the skin while hot, slice open on one side and remove the seeds and cut out the stem.
Serve at room temperature sprinkled with salt (oregano and basil if desired) and drizzled with olive oil and vinegar.
Appetizer serving suggestion: Michael Bash wrote in with this fabulous idea for Florines (as these are called in Greek), which he has been enjoying since 1973 when he arrived in Greece: "Cut some feta in 1/2 inch cubes. Wrap one way with long enough slices of a roasted pepper. Secure with toothpicks. Spend half an hour making 20 or 30. Serve and watch disappear in 20 to 30 seconds."