FRIJE

Instructions

• 1.   Grill the whole peppers in the oven at 180°C (350°F) until the skin blackens and they are completely flat. Let them cool, then refrigerate overnight.
• 2.   Peel and seed the peppers, then cut them into strips.
• 3.   Heat olive oil in a pan. Slice the garlic cloves and sauté them until golden brown.
• 4.   Add the peppers and sauté them over high heat for 5 minutes. Season with salt and pepper, then let them cook for another 10 minutes over low heat.
• 5.   Serve cold with a drizzle of olive oil and a pinch of fleur de sel. Spread on a slice of toasted bread, in a salad, or in a sandwich.

Nutritional information *

Reference

• www.elle.fr/Elle-a-Table/Recettes-de-cuisine/Poivrons-grilles-marines-547824