ROASTED PEPPERS SPRINKLED WITH VERJUICE (ΠΙΠΕΡΙΕΣ ΜΕ ΑΓΓΟΥΡΙΔΑ)

Verjuice, the juice that is made if we squeeze immature, green grapes, added a  great depth of flavor and a titillating kick to foods, until lemons and various vinegars became more accessible.

 

grapes

Verjuice, called aggourida (=immature), was used extensively in Northern Greek cuisine.

peppers

8 bell peppers

2 garlic teeth, crushed

verjuice

virgin olive oil

salt

black pepper

Preheat the oven to 170 C degrees. Place peppers on a tray and roast until they are tender. Remove from the oven and let them cool. Remove skin and seeds from peppers and cut them into slices. Drizzle lightly with olive oil and sprinkle with verjuice, garlic, salt and pepper.

Serve them with toasted bread.

Here, we may also add the juice of immature pomegranates or apples, which also have acidic taste.

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5 thoughts on “ROASTED PEPPERS SPRINKLED WITH VERJUICE (ΠΙΠΕΡΙΕΣ ΜΕ ΑΓΓΟΥΡΙΔΑ)

  1. Amazing. Never thought of that. Will have to pick some from my friend’s garden and try out. And apples too. Crab apples might be good.

  2. Maria, grapes are cultivated primarily for wine, but during less suitable climate conditions and bad crops grapes can be used to make verjuice.

    James, the sour juice of crabapples is indeed good.

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