Peppers are sweet vegetables that absorb the summer sun, which makes them grow. Their colours reflect their characteristics: the yellow ones are rich in flavonoids; the red ones contain anthocyanins; and the green ones contain chlorophyll. They are a source of dietary fibre, minerals and vitamins, therefore, they must be prepared with great care and respect.
The first step is to peel the peppers: let’s open them and clean them from seeds and white part, cut them and put them in a glass dish.
Preheat the oven to 180°C and put the previously washed whole peppers in the oven. They must cook for about 30-40 minutes, turning them from time to time on all sides, until they begin to blacken. Once cooked, put them in a bowl and cover them with cling film, or in a food grade bag and let them rest for about ten minutes – this will facilitate removing the skin. Once peeled and cleaned from the seeds, cut them as desired, season them and place them in a container. Since they are still hot, they will continue to cook slowly and absorb the flavours.
You can store them in the fridge for up to 10 days.
If, on the other hand, you want to organise a quantity of peperonata for the winter, simply activate the blast chiller in freezing mode. This will bring the peperonata to -18°C for perfect preservation in the freezer for up to 3 months.
To obtain a tasty peperonata that is rich in flavour, cut the peppers open and clean them from the seeds and the white part, then cut them and place them inside the special bag in the vacuum drawer and launch a “Chef” cycle. Thanks to the alternating pressure, the peppers will absorb the seasoning, by osmosis. At the end of the cycle, vacuum pack at maximum suction.
Set the microwave (or the Ultracombi in microwave mode) to maximum power (1000 W), selecting 3 minutes of cooking. Once extracted from the oven, place them in a sealable food bag and let them rest for 10 minutes: steam will be generated which will facilitate the autonomous separation of the skin. This will make it much easier to remove the skin.
Preserving colours and nutrients
Insert the vacuum bag into the Ultracombi in steam mode at 85°C for 18 minutes.
Once the cooking cycle is completed, move on to positive blast chilling at +3°C, which will allow you to preserve the colours and consequently all the nutritional qualities of the peppers.