FOOD NEWS
The Restaurant-Worthy Secret For Cooking Silky Smooth Red Peppers
By Alli Neal
If you want to take your red pepper recipes to another level, there is a simple way to smooth and silky peppers that will melt in your mouth. The late Italian cooking writer Marcella Hazan was known for her no-frills simplicity in Italian cooking, and when it came to red bell peppers, she simply recommended peeling them.
Roasting your peppers is one way to achieve this result, and even though it takes time, attention, and oven, broiler, or gas burner space, it will result in the skin sliding right off. The more conventional and quicker way recommended by Hazan is using a swivel peeler and peeling the peppers with a light sawing motion.
By peeling your peppers, you're achieving the same texture that roasted peppers offer, but with the benefit of an extra-bright flavor that elevates dishes like red pepper soup, soffrito, shakshuka, and tomato-based sauces. However, peeling will affect the stability of the pepper, and for dishes like stuffed bell peppers, Philly cheese steaks, and fajitas, it's best to keep the skin on.