Roasted sweet peppers and coppa

Ingredients

• 400 g sweet peppers (about 24), hulled
• 115 g thin slices of coppa
• 2 tablespoon(s) extra virgin olive oil
• 1.5 teaspoon(s) red wine vinegar
• 1/2 teaspoon ground sumac

• flower of salt

Preparation

1. Heat a large cast iron skillet over medium-high heat for 1 minute.

2. Pour in the olive oil and add the chili peppers.

3. Stir to coat them with oil, then cook for 3 minutes without mixing, until the peppers brown in places.

4. Continue cooking for 4 to 7 minutes, while the peppers soften. Transfer to a large, shallow serving dish.

5. Drizzle the peppers with the vinegar and sprinkle with sumac. Sprinkle with large pinches of fleur de sel.

6. Wrap the small peppers in pairs with a slice of coppa, or individually for the larger ones. Hold them with a wooden skewer if you wish. Serve hot.