Thursday, January 25, 2007

La Buona Tavola/The art of cooking

Peperonata/Peppers sautéed with olive oil and cappers

An other side dish that goes well with your mean course
2 lbs. Firm and sweet peppers,
8 oz. ripe tomatoes, peeled, seeded and diced.
1 small white onion, chopped
1 glove garlic, shopped
8 basil leaves
8 tbs. Olive oil
1-cup Pitted black olives


Clean and cut the pepper into strips. Prepare a soffritto by sautéing the onions and garlic in a saucepan with 2 tbs. of olive oil. When golden brown, add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire and set aside.
In a large sautéing pain, heat 6 tbs. Of olive oil, then add the peppers. When these are slightly soft, add the soffritto, mix in the capers and olives, season and continue cooking until peppers are tender but still crisp. (The peppers are overcooked when the skin begins to fall off)
Remove from fire, serve at room temperature.

Buon appetito.


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