This recipe may be reproduced with the following credit:
 SILVIA BIANCO, www.chefsilvia.com

ROASTED RED PEPPERS

5 - 6 large red bell peppers
1 tablespoon minced fresh Italian parsley
1 tablespoon fresh minced garlic

3 tablespoons olive oil or flavored oil (Below)

Wash and dry peppers
Place on a baking sheet or rack
Place rack about 4-5 inches from broiler

When the skin of the peppers appears burnt and has loosen itself from the pepper, it is ready to be turned. Continue turning each pepper until each side is 'burnt'
Place peppers inside a brown paper bag (this will absorb the liquid) and set aside to cool.

When cool enough to handle, peel off the burnt skin, remove the core and all seeds and tear into filets. Place in a bowl and toss with the olive oil and season to taste.

FLAVORED OLIVE OIL

We served dishes of this to every table at Biscotti along with slices of our homemade bread. The heavenly taste of dipping the warm crusty peasant bread into this oil made it difficult to save your appetite for the meal you just ordered. It is a tantalizing prelude to the start of any meal as well as a wonderful condiment to drizzle on oh so many thing.

Olive oil flavored with minced fresh garlic, a few chopped kalamata olives, a sprig of fresh chopped parsley (or basil) and salt and pepper to taste.