No, this is not the peperoni served on the top of your favorite pizza. It is instead a mixture of red and yellow bell peppers that makes a colorful and tasty side dish for almost any kind of menu. It's wonderful as a part of a spread of antipasti, and keeps, covered and chilled, for up to one week.
PEPERONI
4 yellow bell peppers
4 red bell peppers
2 C olive oil
10 cloves garlic, peeled
salt and freshly ground black pepper
4 bay leaves
6 sprigs fresh thyme
6 sprigs fresh rosemary
1 C red wine vinegar
1. Trim and seed the peppers, including cutting out the interior ribs (which are bitter) and cut them into wedges.
2. Heat the olive oil in a deep saute pan until hot but not smoking. Add the peppers, garlic, salt and pepper. Cook, stirring occasionally, When the peppers begin to change color, add the herbs and vinegar and continue cooking until the peppers are soft. Discard the bay leaf and any remaining garlic and sprigs of herbs.
Great in a meatloaf sandwich!
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