I learned how to make these, 'Peperoni Arrostiti Sotto Olio', from my Italian mother-in-law. They can be used in other dishes such as bruschetta or pureed with cream then served over pasta. I usually have them on the dinner table in an antipasto tray or as a side dish.
I love this recipe!! And, I always add some red wine vinegar (like 1/4 cup). It makes the pepper a little bit more sour which helps to bring up the appetite and acts as a great appetizer. - 05 Jan 2010 (Review from Allrecipes USA and Canada)
Just like my nonna and mother made, fresh from their gardens, often served at the table as part of the meal. As did the submitter’s arugula and beans dish, this evoked fond and special memories. Consider that high praise. - 12 Jan 2013 (Review from Allrecipes USA and Canada)
Fabulous recipe! I can't think of one thing to change! (oops, I did leave out the salt and pepper), really saw no need for those. - 28 Dec 2009 (Review from Allrecipes USA and Canada)