Peppers are roasted daily at Rao's. According to Rao's Cookbook, "The smoky aroma fills the restaurant and lingers until serving time. Always marinated and served at room temperature, our peppers are never held over from one day to the next…freshness ensures their homemade taste."
Yield: serves 6
- 6 red bell peppers
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 3 Tbsp. golden raisins
- 2 Tbsp. pine nuts
- 1 tsp. chopped fresh parsley
- 1 clove garlic, peeled and minced (optional)
- Salt and freshly ground black pepper
- Preheat broiler for at least 15 minutes. Broil peppers, turning frequently, until skin has blackened on all sides, about 20 minutes. Remove from broiler and immediately put into a large paper bag. Close bag tightly and allow peppers to steam until cool enough to handle, about 20 minutes. Remove and discard the blackened skins, stems, and seeds, and cut peppers into 1⁄4'' thick strips.
- Transfer pepper strips to a colander set into a bowl, and allow to drain until most of the juices have run off, about 3 hours.
- Place peppers in a medium bowl. Add oil, raisins, pine nuts, parsley, and garlic (if using). Season to taste with salt and pepper, and toss to combine. Set aside and allow to marinate for at least 1 hour before serving.
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