Pepper and Leek Antipasto
Ingredients for 4 servings
 
  • 4 red, green or yellow peppers
  • 500 g leeks
  • Extra virgin Italian olive oil
  • 2 garlic cloves, chopped
  • Balsamic vinegar
  • 1 teaspoon lemon juice
  • Basil, parsley or tarragon, according to taste
 
Bake peppers underneath the broiler until the skin blackens and begins to lift.
Turn peppers over every 3 minutes, so they broil uniformly. Then, place them in a sealed plastic bag until thoroughly cooled.

Boil the leeks for 10 minutes. Remove excess water and cut them into strips.
Open up the peppers, remove the seeds and cut them into strips.

Place the peppers and leeks in a serving dish. Sprinkle with extra virgin olive oil. Add garlic and desired herbs (parsley, basil, tarragon). Salt.

Prepare a dressing with balsamic vinegar and one teaspoon of lemon juice. Sprinkle the leeks with the dressing.

While also very good cold, this dish should ideally be served warm.



You can also make extra batches of this recipe. Let marinate in olive oil (without the dressing) in the refrigerator for 24 hours. Guaranteed to be even tastier!

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