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Roasted peppers with Balsamic Vinegar of Modena Ponti

Roasted peppers with Balsamic Vinegar of Modena Ponti
Ingredients
5 thick peppers
garlic 2 cloves
sugar 3 tea spoons
salt 1 tea spoon
Balsamic Vinegar of Modena Ponti 4 table spoons

Preparation
Roast the peppers in the oven (they will get black or very dark, but not homogeneously). Let them cool down, peel them and collect the drippings. Filter the liquid and boil until two third of it has evaporated (a syrup will be left). Add sugar, salt and the garlic mashed with a fork (if it is too strong, cut it into pieces) and the Balsamic Vinegar of Modena Ponti. Boil the liquid for 2 minutes, filter it and pour in a soup plate. Divide the roasted peppers in 2-3 big pieces, soak them in the liquid and then lay them in a baking pan (it is the best way to keep them; in any case do not put them back in the oven), cover them with the remaining liquid. Let them stand for at least 12 hours (in the fridge; cover them as you can… their flavour is very intense) and serve as an appetiser or with anchovy fillets or with bagna cauda