Capsicum or Pimentos (Poivrons doux)

Poivrons doux (skinned sweet peppers) teach one clean lesson: the skin releases only when you blacken it completely while leaving the sweet flesh beneath tender and juicy. Stop at bronze and you'll scrape and tear; take the papery skin to black blisters and it slips away.

The classical entry assumed a fierce grill or salamander, a commis peeling enough peppers for service, and no fixed portion because the finished peppers were destined for other dishes. At home, the salamander becomes your broiler and the brigade quantity becomes four large peppers, enough for four people. That equipment and scale were scaffolding. Blackening, peeling without rinsing, and clearing every seed are the dish, and they stay. One cook, one stove, one evening.

When they're right, the peeled peppers are supple and satin-glossed with their own sweet juices, ready to remain whole or fall into broad ribbons. Blacken every patch of skin before you cover them. That's the one step that matters.