Cooks Should Learn How To Roast Peppers

In today’s world, many kitchen skills have been abandoned for the sake of convenience. But there is one technique I strongly recommend that you learn: how to roast a pepper.

Roasted red or green bell peppers have a marvelous smoky flavor and tender, meaty texture. They don’t bring on indigestion as raw peppers sometimes do. (You can roast chili peppers as well, but don’t use yellow and orange bell peppers or you’ll destroy their delicate taste.) And if you’ve ever noticed the price of imported roasted peppers, you know you’re going to save a bundle.

Do several peppers at a time, or roast them as you need them. Here are several techniques that work for me:

Spear a pepper with a long-handled fork and place over the open flame of a gas stovetop; turn until blackened on all sides.

Place in a broiler pan under the broiler. Check every 30 seconds and turn to blacken on all sides.

Oil and place on the grid of a barbecue grill. Grill until blackened on all sides. Time will vary according to the heat of the coals.

Place the blackened peppers in a paper bag or dish towel and close so the peppers steam and the skins loosen, 30 to 60 minutes. Peel peppers under cold running water using a paring knife if necessary; core and seed. Pat peppers dry. Either refrigerate or use immediately.

You can roast peppers a couple of days in advance. If you marinate them in a vinaigrette dressing, they should keep, refrigerated, up to a week. However, you shouldn’t place the peppers in a jar, cover with oil and store at room temperature or you may risk serious bacterial problems.

Once you have roasted peppers on hand, you can make the following delicious entree in minutes.

Penne With Roasted Peppers, Ricotta and Basil

2 red bell peppers

1/4 cup chopped fresh basil

2 tablespoons chopped green onions, green parts included

1/8 teaspoon crushed red pepper flakes

1/4 cup chopped walnuts

1/2 cup ricotta cheese (preferably part-skim)

1/4 cup half and half

6 ounces penne

Salt, freshly ground white pepper

Roast peppers as described above. Peel and cut into thin, bite-size strips.

Combine peppers, basil, green onions, red pepper flakes, walnuts, ricotta cheese and half and half in bowl. Stir gently but well. Set aside Cook penne in boiling salted water according to package directions. Drain. Add to pepper mixture. Season to taste with salt and pepper and mix well. Serve at room temperature.

Yield: 2 servings.

Nutrition information per serving: 486 calories, 12 grams fat (22 percent fat calories), 21 grams protein, 74 grams carbohydrate, 30 milligrams cholesterol, 98 milligrams sodium.