Prepare a fire in a barbecue grill or preheat the broiler.
Place the peppers on the grill/broiler rack about 2 inches from the heat and cook, turning, until well charred, virtually black, on all sides, about 15 minutes or more. Place the charred peppers in a plastic or paper bag. Close tightly and let stand for 10 minutes. Peel the peppers, seed them, then cut into thick slices or quarters.
Arrange the peppers in a pretty serving dish. Sprinkle with the garlic. Drizzle with the extra-virgin olive oil and garnish with the oregano. Chill several hours.
Warm to room temperature to serve. Pass lots of crusty bread, salt, and a pepper mill.
Wine Pairing(s)
Iron Horse 'T Bar T' Cuvee R
Palacios Remondo La Montesa
Abelis Carthago 'Lui Selection' Toro
Dominio Lasierpe Cabernet Sauvignon
Cims de Porrera Solanes
Campo Viejo Crianza Tempranillo
Neo Christina
Poliziano Rosso di Montepulciano
Blossom Late Harvest Riesling
Marchesi de' Frescobaldi Castelgiocondo Lamaione
This recipe has been added to the following public cookbooks:
ELLA COOKS
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