Florina is a town in the northern Greece. Its unique climate and the farming techniques people have been using there for centuries, have developed a pepper variaty, known as Florinis peppers. It's a triangle shaped (like a cow's horn), deep red coloured, and very sweet kind of pepper, famous for its antioxidant qualities and its unique flavor.
Florina peppers can be used as any other sweet variaty of peppers: roasted or raw in salads, stuffed with cheese as appetizer, or stir fried and cooked combined with meat, poultry and other vegetables.
During the end of the Summer and untill the end of the Fall, roasted Florinis peppers is a very common salad and appetizer here in Greece.
Outside of Greece, you will find Roasted Florina Peppers canned in oil or vinegar, but I am not sure how easy is to find them fresh in the stores. If not, replace them with another similar kind of sweet, trianglular shaped red peppers.
The following recipe is one of my favorite ways to enjoy this special vegetable.
For a 4 persons salad
Ingredients
10-12 Florinis peppers
extra virgin olive oil
red wine vinegar
1/2 clove of garlic, mashed
salt
Εκτέλεση
1. Rinse with plenty of cold water and then dry the peppers. Put them on a sheet with nonstick paper.
2. Add a drop of olive oil on each pepper and coat it all over them with your hands. Grill them in the oven, in the higher temperature, untill their skins turn coal black on both sides. Don't ve afraid of the burned skins! This is exactly what will give the very special smoked flavor to the salad, and furthermore burned pepper skins are easier to peel.
3. When ready, immediately place them in a bowl with a lit that closes firmly, or inside a plastic bag well tight-up, so that the hot steam is enclosed with the peppers. Leave the pepper to "sweat" for at least 20-30 minutes. This way, it is going to be easier to peel them.
4. A bowl full of fresh water will come in handy, in the process of cleaning the peppers from the seeds. The juice of the roasted peppers is sticky on the hands, so dipping our hands in the fresh water will keep them clean from the seeds.
5. As you clean the peppers, try not to waste any of the juices. Collect them in the bowl where you throw the seeds and the skins, and them strain them. In the end I use all these tasty juices in my salad.
6. When you finish with the peeling process, cut the roasted peppers in smaller parts, add them in a plate with all the juices, and season them with a vinegrette sauce of 3 parts olive oil, 1 part vinegar, mashed garlic and salt.
Enjoy!
Florina peppers can be used as any other sweet variaty of peppers: roasted or raw in salads, stuffed with cheese as appetizer, or stir fried and cooked combined with meat, poultry and other vegetables.
During the end of the Summer and untill the end of the Fall, roasted Florinis peppers is a very common salad and appetizer here in Greece.
Outside of Greece, you will find Roasted Florina Peppers canned in oil or vinegar, but I am not sure how easy is to find them fresh in the stores. If not, replace them with another similar kind of sweet, trianglular shaped red peppers.
The following recipe is one of my favorite ways to enjoy this special vegetable.
Ingredients
10-12 Florinis peppers
extra virgin olive oil
red wine vinegar
1/2 clove of garlic, mashed
salt
Εκτέλεση
1. Rinse with plenty of cold water and then dry the peppers. Put them on a sheet with nonstick paper.
2. Add a drop of olive oil on each pepper and coat it all over them with your hands. Grill them in the oven, in the higher temperature, untill their skins turn coal black on both sides. Don't ve afraid of the burned skins! This is exactly what will give the very special smoked flavor to the salad, and furthermore burned pepper skins are easier to peel.
3. When ready, immediately place them in a bowl with a lit that closes firmly, or inside a plastic bag well tight-up, so that the hot steam is enclosed with the peppers. Leave the pepper to "sweat" for at least 20-30 minutes. This way, it is going to be easier to peel them.
4. A bowl full of fresh water will come in handy, in the process of cleaning the peppers from the seeds. The juice of the roasted peppers is sticky on the hands, so dipping our hands in the fresh water will keep them clean from the seeds.5. As you clean the peppers, try not to waste any of the juices. Collect them in the bowl where you throw the seeds and the skins, and them strain them. In the end I use all these tasty juices in my salad.
6. When you finish with the peeling process, cut the roasted peppers in smaller parts, add them in a plate with all the juices, and season them with a vinegrette sauce of 3 parts olive oil, 1 part vinegar, mashed garlic and salt.
Enjoy!
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