Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 44

Halve and deseed 5 red or yellow peppers, then blanch in 500ml each of white wine and white wine vinegar, plus 2 tablespoons of salt, for 3-4 minutes. They should still be quite firm. Take the peppers out (you can cool the cooking liquid and keep it in the fridge for next time). Put them in a bowl, cover with cling film and leave them to steam for about 10 minutes, after which time you should be able to peel them easily. Leave them to cool completely, then put them into a sterilised jar. Cover with light olive oil and, if you like, a few sprigs of rosemary and bay and some blanched whole peeled garlic cloves. Make sure everything is completely covered and seal. Store in a cool place for up to 3 months.