Roasted Peppers with Preserved Lemon and Capers
Roasted Peppers with Preserved Lemon and Capers Recipe from Tunisia
Introduction
Roasted Peppers with Preserved Lemon and Capers is a flavorful and colorful dish that is perfect as a side dish or appetizer. The combination of sweet roasted peppers, tangy preserved lemon, and briny capers creates a delicious and unique flavor profile that will impress your guests.
History
This recipe is inspired by Mediterranean cuisine, where roasted peppers are a popular ingredient in many dishes. The addition of preserved lemon and capers adds a twist to the traditional roasted pepper recipe, giving it a bold and zesty flavor.
Ingredients
- 4 red bell peppers
- 4 yellow bell peppers
- 0.25 cup plus 2 tbsp extra-virgin olive oil
- 0.25 cup drained small capers
- 0.5 small preserved lemon (see Note), flesh discarded, rind julienned
- salt
How to prepare
- Preheat the broiler. Roast the bell peppers directly over a gas flame or under the broiler, turning, until they are charred all over. Transfer the peppers to a large bowl, cover with plastic wrap and let them stand for 10 minutes. Peel the peppers, discard the cores and seeds, and cut them into strips that are 0.67 inches wide.
- In a large bowl, combine the pepper strips with the olive oil, capers, and preserved lemon. Lightly season with salt. Refrigerate the peppers overnight. Serve the roasted peppers lightly chilled or at room temperature.
Variations
- Add some chopped fresh herbs like parsley or basil for extra flavor.
- Mix in some crumbled feta cheese for a creamy and tangy twist.
- Substitute the bell peppers with poblano peppers for a smoky flavor.
Cooking Tips & Tricks
Make sure to char the peppers evenly to ensure that they are easy to peel.
- Refrigerating the peppers overnight allows the flavors to meld together, resulting in a more flavorful dish.
- Adjust the amount of preserved lemon and capers to suit your taste preferences.
Serving Suggestions
Serve Roasted Peppers with Preserved Lemon and Capers as a side dish with grilled chicken or fish. It also makes a great topping for bruschetta or crostini.
Cooking Techniques
Roasting the peppers over an open flame or under the broiler gives them a charred and smoky flavor. This technique also makes it easier to peel the peppers.
Ingredient Substitutions
If you can't find preserved lemon, you can substitute with fresh lemon zest and juice. You can also use green olives instead of capers for a different flavor profile.
Make Ahead Tips
You can prepare the roasted peppers ahead of time and refrigerate them overnight. This allows the flavors to develop and makes it a great make-ahead dish for parties or gatherings.
Presentation Ideas
Serve the Roasted Peppers with Preserved Lemon and Capers on a platter garnished with fresh herbs and a drizzle of olive oil. You can also serve it in individual bowls for a more elegant presentation.
Pairing Recommendations
Pair Roasted Peppers with Preserved Lemon and Capers with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir. It also pairs well with crusty bread or grilled vegetables.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet until warmed through.
Nutrition Information
Calories per serving
Each serving of Roasted Peppers with Preserved Lemon and Capers contains approximately 180 calories.
Carbohydrates
Each serving of Roasted Peppers with Preserved Lemon and Capers contains approximately 10 grams of carbohydrates.
Fats
Each serving of Roasted Peppers with Preserved Lemon and Capers contains approximately 14 grams of fats.
Proteins
Each serving of Roasted Peppers with Preserved Lemon and Capers contains approximately 2 grams of proteins.
Vitamins and minerals
Roasted Peppers are a good source of Vitamin C, Vitamin A, and Vitamin K. Preserved lemon adds a boost of Vitamin C and capers provide minerals like iron and calcium.
Alergens
This recipe contains no common allergens such as nuts, dairy, or gluten. However, if you have specific allergies, make sure to check the ingredients for potential allergens.
Summary
Roasted Peppers with Preserved Lemon and Capers is a nutritious dish that is low in carbohydrates and high in healthy fats. It is a good source of vitamins and minerals, making it a healthy addition to your diet.
Summary
Roasted Peppers with Preserved Lemon and Capers is a delicious and versatile dish that is easy to make and full of flavor. Whether you serve it as a side dish or appetizer, this recipe is sure to impress your guests with its bold and zesty taste.
How did I get this recipe?
I have a clear memory of the first time I saw this recipe. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. The aroma of garlic and herbs filled the air as she bustled around, preparing a feast for her family. I watched in awe as she carefully sliced and roasted vibrant red peppers, adding preserved lemon and capers to create a dish that was as beautiful as it was delicious.
As Maria worked, she shared with me the story behind the recipe. She had learned it from her grandmother, who had passed it down through the generations. It was a dish that held a special place in her heart, reminding her of family gatherings and shared meals with loved ones. I could sense the love and tradition that went into every step of the preparation, and I knew that I had to learn how to make it myself.
Maria graciously offered to teach me her family recipe, and I eagerly accepted. As we worked side by side in her kitchen, she guided me through each step, sharing tips and tricks that had been passed down to her. I watched as she expertly charred the peppers over an open flame, then peeled and sliced them with precision. The preserved lemon added a unique tangy flavor, while the capers provided a briny kick that balanced out the dish perfectly.
As the peppers roasted in the oven, Maria and I sat at her kitchen table, sipping on glasses of homemade lemonade and chatting about life. She shared stories of her childhood, of summers spent in the countryside with her grandparents, and of the simple pleasures of a home-cooked meal. I listened intently, soaking up every word and savoring the moment.
When the peppers were finally ready, Maria plated them with a sprinkle of fresh herbs and a drizzle of olive oil. The vibrant colors and rich flavors of the dish were a sight to behold, and I couldn't wait to take my first bite. As I savored the taste of the roasted peppers, the preserved lemon, and the capers, I felt a sense of connection to Maria's family and the generations that came before her. It was a dish that spoke of tradition and love, of shared memories and cherished moments.
I returned home that evening with a heart full of gratitude and a head full of new knowledge. I couldn't wait to recreate Maria's recipe in my own kitchen, to share it with my family and friends, and to pass it down to future generations. As I carefully roasted the peppers, sliced the preserved lemon, and sprinkled the capers, I felt a sense of pride and joy that I had never experienced before. This recipe was more than just a dish – it was a piece of history, a story to be told and shared with those I loved.
And so, every time I make Roasted Peppers with Preserved Lemon and Capers, I think of Maria and her family, of the traditions and memories that have been passed down through the years. I feel grateful for the opportunity to learn from a dear friend, to carry on a legacy of love and connection through the simple act of cooking. This recipe will always hold a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am truly thankful.