Baked pepper salad

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These days I’m trying to find back to my roots, without spending a whole day in the kitchen. I love cooking (and eating), but I prefer something new every day, so making a ginormous pot of cabbage rolls that I have to strive eating for an entire week is probably never going to happen in my kitchen. Unless I get my parents over for Christmas, that is. 

Last week I had a date with my bestie Gordana at Pedro’s, a Portuguese wine bar downtown, and we got to taste many wonderful dishes of fermented, baked and raw veggies, cheese and cured meats. We had both put on a pretty dress and sipping from cider and rosé while pouring out our soul, we felt so lucky to have found each other. But somehow it was not until we were served baked peppers in an oil and balsamico dressing that both of us exclaimed “wow, now we’re talking!” Ardei copti or pecene paprike, baked peppers, grilled peppers, I’m sure there’s a name in all Central Europe and the Mediterranean countries.

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And it’s so easy! Take 4 beautiful parma peppers and bake them in the oven, on a metal plate. Take them out when they look slightly roasted, put them in a plastic bag and let them sweat for a couple of minutes, then remove the skin. Serve them in your grandma’s pretty china that she bought for 5 wages back in ’43 or another vintage plate, with lots of olive oil, balsamico (or wine vinegar) and some sourdough bread to soak up the dressing.  Voilà! You’ll have memories of the mother country and a happy lover, too! ❤

xxx, Alina

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