Cynthia Ferich

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Roasted Red Peppers Cooking Segment @WCNCTV on Charlotte Today!

July 15, 2015 By Cynthia Ferich

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CLT.Today_Colleen.Eugene_7.14.15One of my favorite sandwiches – Roasted Red Peppers on an Italian Roll with Provolone Cheese – YUM – Delish!

Once again, on Tuesday, July 14, 2015, I had the great opportunity to join my friends @WCNC-TV on Charlotte Today to demonstrate just that – “How-To Roast Red Peppers” and then… serve up several dishes using the roasted peppers.  You guessed it – my favorite ‘Italian Veggie’ sandwich was on the list!

A great time in the studios with Colleen Odegaard and Eugene Robinson sharing in some fun, laughter, and, of course, Food!

Following the demonstration on actually roasting the red peppers, they were served with slices of crostini or bread slices for a quick snack or a nice summer appetizer with family and friends.  One of the gluten-free options demonstrated was served with belgian endive as a bread substitution, which makes a nice ‘dipper’.  A yellow pepper was filled with the roasted reds, which makes a nice presentation, as well.  The second gluten-free option was a rice salad of brown rice, roasted reds, chopped scallions, fresh lemon juice and EVOO served in cups of radicchio – pretty!  Quinoa or other grains may be substituted for the brown rice.  Tune into the video and watch for yourself:

http://www.wcnc.com/story/life/2015/07/14/roasted-red-peppers/30131103/

– Enjoy!

Recipe taken from MaMa Mia Cucina (page 108) all rights reserved

Roasted Red Peppers

6 large red bell peppers
1/2 cup extra-virgin olive oil
1/2 cup fresh Italian flat-leaf parsley, chopped
4 cloves garlic, peeled and minced
salt and pepper to taste

*Wash peppers, pat dry, and place on oven rack.  (I place a sheet of foil on the rack first to catch the drippings).  Turn on broiler and broil until the skin turns black.  Continue to rotate the pepper until it is all black.  Remove from oven and place in a bowl, covered with plastic wrap.  Set aside, and cool for at least one hour.  Once the peppers have cooled, peel the skin off the peppers.  Remove the seeds and tear or cut into strips.
In a large bowl, combine the oil, parsley, garlic, salt, pepper, and add the peppers.  Mix well.  For a stronger flavor, marinate for at least one day for the flavors to blend.

stuffed yellow pepper

*Note:  Peppers can be seeded and cut in half to broil rather than broiled whole.
To serve:  Serve on crostini toasts, on Italian Bread, or with Belgium Endive for a gluten-free alternative.

For leftover peppers, warm the peppers in a sauté pan, add some beaten eggs and scramble until cooked.  Place on a split Italian roll with provolone cheese and sliced garden-fresh tomato. Yum – Delish!

roasted pepper.egg sandwich

My grandfather loved to feast on roasted peppers.  He roasted the peppers on the grill, prepared them with the marinade, and made a sandwich with fresh Italian bread.  Who had time to wait for the flavors to blend?  Afterwards, my grandmother became upset with him because he made a mess!  This is my favorite way to eat roasted peppers, and my favorite sandwich!
Enjoy!

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Filed Under: MaMa Mia Cucina Book Launch 2011, Television, Vegetarian Tagged With: Best gluten-free recipe, Best Italian Cookbook, best italian recipes, Charlotte, Charlotte Today, colleen odegaard, Cooking with Noni, Cynthia Cooks, Cynthia Cooks Recipe Blog, Cynthia Ferich Cooks, Cynthia Ferich Cooks Facebook, Cynthia Ferich Cooks on Charlotte Today, Cynthia Ferich Instagram, Cynthia Ferich Personal Chef Charlotte, Cynthia Ferich Pinterest, Cynthia Ferich TV Chef Charlotte, Cynthia Ferich twitter, Cynthia Goch, Eugene K Robinson, extra virgin olive oil, family favorites, Food Recipe, gluten-free recipe, how to roast peppers, MaMa Mia Cucina Cookbook, NBC, North Carolina, peppers and eggs recipe, roasted red peppers, WCNCTV

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

MaMa Mia Cucina Cookbook

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