Roasted sweet peppers and coppa


  • 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


  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.

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