Rao’s Roasted Red Peppers

Rao’s is a legendary hundred year-old restaurant with only ten tables in what used to be an Italian neighborhood in East Harlem. It is probably the hardest reservation to get in New York City if not the country; tables are booked months in advance by regulars and celebrities. Family owned and run for generations, it’s cozy and clubby with dark wood and red leather booths. A jukebox provides the music and it’s stocked with hours of Sinatra, Dinah Washington, the Ink Spots, and Tony Bennett. At some point on most nights some one breaks into song and the whole place joins in!

It was at dinner one night that Martin Scorsese cast at least six of the roles for his film “Goodfellas”from restaurant regulars, including the Maitre d’. Not open weekends,no menus, and no credit cards accepted. This is at the top of my restaurant bucket list, but I’m more likely to realize my dream at their recently opened Las Vegas or Hollywood restaurants.

Rao’s pasta sauces are sold in grocery stores, and discovering those is how I learned about the restaurant. Rao’s cookbook came out in 1998 and is full of celebrity raves and wonderful sounding, fairly uncomplicated recipes. The first one I’ve tried are these roasted red peppers, which seems to be everyone’s favorite appetizer. Every day they prepare 40 to 50 peppers and only serve them freshly made. They are delicious with crostini or bread and would be fabulous on an anti-pasta platter.

6 red bell peppers

1/2 cup fine-quality olive oil

3 Tbs. golden raisins

2 Tbs. pine nuts

1 tsp. chopped Italian parsley

1/8 tsp. minced garlic (optional)

salt and pepper to taste

Preheat the broiler. Broil the peppers, turning frequently, until skin has blackened on all sides. Remove from broiler and immediately put into a large brown paper bag. Seal tightly. Allow peppers to steam in the sealed bag for about 20 minutes or until cool enough to handle.

When peppers are cool, remove from the bag. Remove the blackened skin, stems, and seeds, and cut the peppers, lengthwise into 1/4 inch strips.

Let strips stand in a colander for at least three hours or until most of the moisture has drained off.

Combine peppers with oil, raisins, nuts, parsley, and if using, garlic. Season to taste with salt and pepper and stir. Allow to marinate for at least one hour before serving at room temperature.