Roasted peppers in olive oil (Peperoni arrostiti)

1. Preheat the oven to 230 °C (grill setting); put the whole peppers on a baking tray lined with paper.

2. Roast for 25-30 minutes, turning 2-3 times, until the skins are blistered all over and blackened in places.

3. Put the hot peppers in a bowl, cover tightly with cling film or a plate and leave to steam for 10-15 minutes - this loosens the skins.

4. When they're lukewarm, peel off the skins and remove the stalks and seeds (catch the sweet juices that run out in a small bowl), and tear the flesh into 2-3 cm strips.

5. In a bowl, toss the pepper strips with their reserved juices, the thinly sliced garlic, extra virgin olive oil, capers, chopped parsley, salt and pepper.

6. Leave for at least 30 minutes and serve at room temperature with fresh bread.

Tip: Don't rinse the peppers under the tap while peeling or they'll lose their smoky roasted flavour; packed into a jar and covered with oil, they keep for 4-5 days in the fridge.