Love and Spices:
Charred Sweet Italian Peppers
A delicious way to prepare those freshly-harvested red peppers
Recipe by Monique Singer
Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.
Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.
From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.
Charred Sweet Italian Peppers with Argan Oil and Ginger
These colourful red roasted peppers are soaked in argan oil.
The flavour combination of fresh ginger and argan oil is just so yummy!
Preparation time: 35 min | Cooking time 20 min | Yields: 4 servings
- 6 long red Italian peppers
- 1 tbsp ginger, freshly grated
- 2 tbsp argan oil
- 1 tsp fleur de sel
- 1/4 tsp smoked paprika
- Freshly ground white pepper
On stovetop: Turn a burner on to high heat.
Set your peppers directly on the flame.
Use a pair of tongs to turn the pepper, until the skin is completely blackened.
The peppers will immediately start to blister, pop and smoke.
Char, about 5 minutes.
Use a paring knife to scrape off the skin from the pepper.
Place on a serving plate.
Sprinkle the grated ginger.
Drizzle argan oil, fleur de sel, paprika and ground white pepper.
Images: Anne Fillion
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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn