marinated roast peppers with grana padano cheese

mosaico di peperoni al grana

TOTAL TIME: 30 minutes plus marinating

MAKES: 4 appetizer servings

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Ingredients

4 bell peppers, preferably
2 red and 2 yellow
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
3/4 teaspoon fine sea salt
Freshly ground black pepper
2 ounces shaved Grana Padano or Parmigiano-Reggiano cheese

Instructions

Char peppers over a gas burner set on high, turning frequently, until skin is blackened and blistered on all sides. Transfer to a bowl and cover tightly with plastic wrap; let stand 15 minutes.

Rub skin off peppers, rinsing hands under cold water as you go (do not rinse peppers); remove and discard cores and seeds. Cut peppers into squares, about 1 inch in size.

In a bowl, gently toss together peppers, oil, parsley, salt and generous pinch pepper. Let stand at room temperature 20 minutes or refrigerate overnight. Serve at room temperature, topped with shaved cheese.

July 2012