Choose very fleshy peppers, because otherwise – once roasted – they will become too thin and inconsistent. Wash them carefully, roast them on the grill (preferably cast iron).

Cook over high heat in such a way as to burn the peel very quickly. Turn them on all sides to grill them evenly.

When the peppers are grilled on all sides, place them in a paper bag and close it by rolling it. The steam that is released into the bag will continue cooking the peppers. With this system the preparation times will be reduced considerably and the peel will easily detach from the pulp, which, however, will remain very consistent.

When the peppers are cooled, peel them, remove the seeds and cut them into strips. Put them to drain in a colander, in order to eliminate all the water produced during cooking.

In the meantime wash, peel and cut the tomatoes into pieces, fry them in a pan with extra virgin olive oil, a pinch of chili pepper and the black olives pitted and cut into rounds.

When the sauce is reduced, add the strips of peppers.

Cook everything for about ten minutes. Let cool, add a few leaves of fresh basil and serve.

Source : https://www.piatti-tipici-calabresi.it/peperoni-alla-calabrese/