Recipes

Grilled peppers with Balsamic Vinegar

• few peppers

• few drops of matured Balsamic Vinegar from Modena

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Wash the peppers, dry them with a kitchen cloth and place them onto a baking tray covered with baking paper. Bake them at 200 °C without ventilation for around 15 min. Let the peppers cool down inside a glass or plastic container for 10 min. Then, peel them and open them to remove the white parts and the seeds. Cut the peppers in slices, place them on a plate and pour few drops of Balsamic Vinegar over them.