Yield: Makes about 1-1/2 pints
For me, the aroma of roasted peppers is the aroma of Italy. Walk down any side street in midafternoon, especially in summer, and you will surely come across that sweet and slightly pungent perfume as trattorias open their doors for lunch. This recipe enhances their silky texture and builds their flavor to nearly addictive levels. Use only red peppers for a classic version, or add some color with a mix of red, yellow, orange, and green.
• Serve over thick grilled pork chops.
• Toss with cooked pasta, olive oil, and freshly grated Parmigiano-Reggiano.
• Pile onto a ciabatta roll with prosciutto and mozzarella.
• Fold into a frittata.
• Scatter over pizza.
Why filtered water? Vegetables pickled in agrodolce pick up all of the flavors in the brine—that’s the whole point, after all. Because water is a main component of the brine, I recommend you filter your tap water or use bottled spring water. This way, you can be sure your pickles won’t take on any off flavors from municipal water-treatment chemicals, such as chlorine, or naturally occurring minerals in well water, like sulfur.
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