Roasted peppers

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I recently visited (Coppa a rooftop bar near London Fields in East London, where I had a rather disappointing roasted pepper bruschetta among other much more delicious dishes.
It got me thinking about how to improve on the flavourless peppers and I found a Nigel Slater recipe which I’ve tinkered with and I have to say was delicious.
The quantities are pretty vague so please have a play around, I tossed some freshly cooked pasta through my finished dish but it would work equally well on toasted ciabatta or as a side dish for BBQ chicken.

Ingredients
Mixed peppers, long ones and round ones and different colours (whatever is cheap)
1x onion
Garlic – I would suggest a clove for every three peppers but add more if you like
2x table spoons creme fraiche
Parmigiano Reggiano, two handfuls finely grated
Salt and cracked pepper
Small bunch of parsley, leaves picked and stalks finely chopped and reserved.
Two red chillies with or without seeds
Olive oil, as good as you can afford

Method
1)Preheat oven to 180C
2)Deseed peppers and place in casserole dish and add some glugs of olive oil and a decent pinch of salt
3)Roast in middle of oven for 30 minutes
4)Meanwhile in a food mixer chop onion, garlic and chilli.
5)Add to peppers and toss to coat with juices in dish and return to oven for 25minutes.
6)Add parsley stalks and handful of cheese and return to oven for five minutes
7)Remove from oven, stir in creme fraiche and remaining cheese, check seasoning and serve. It is here that you can stir in your cooked pasta with a couple of table spoons of cooking water to keep the mixture loose.

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