Peppers in the pan

Peppers in the pan

Two large yellow bell peppers, three scallions and a fist-size chuck
of black eggplant, evo oil and coarse salt, sauteed on high fire for
15 minutes and added some water, less than covered, to let it boil 20
minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
ago, I added some fresh parsley and dried oregano: smells wonderful!
In half an hour it will undergo dinner, as a side dish along with pan
fried hamburger patties and melt cheese. Maybe there's some lettuce
around...
--
Vilco
Think pink, drink rose'

Re: Peppers in the pan

Vilco said...

> Two large yellow bell peppers, three scallions and a fist-size chuck
> of black eggplant, evo oil and coarse salt, sauteed on high fire for
> 15 minutes and added some water, less than covered, to let it boil 20
> minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
> ago, I added some fresh parsley and dried oregano: smells wonderful!
> In half an hour it will undergo dinner, as a side dish along with pan
> fried hamburger patties and melt cheese. Maybe there's some lettuce
> around...


Vilco,

As delicious as you make this meal sound, what do you call it?!? In any
language?!? :D

Best,

Andy

Re: Peppers in the pan

Andy wrote

>> Two large yellow bell peppers, three scallions and a fist-size
chuck
>> of black eggplant, evo oil and coarse salt, sauteed on high fire
for
>> 15 minutes and added some water, less than covered, to let it boil
20
>> minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
>> ago, I added some fresh parsley and dried oregano: smells
wonderful!
>> In half an hour it will undergo dinner, as a side dish along with
pan
>> fried hamburger patties and melt cheese. Maybe there's some lettuce
>> around...

> Vilco,
>
> As delicious as you make this meal sound, what do you call it?!? In
> any language?!? :D

Peperonata. Kind of "bell-peppered dish", with the "dish" part
implied.
--
Vilco
Think pink, drink rose'

Re: Peppers in the pan

Red wine vinegar (don't know if you get the Forum brand where you are, but
it's a good one), or a squeeze of lemon juice is a nice addition to brighten
up peperonata.

"Vilco" <a@b.invalid> wrote in message
news:48233557$0$40218$4fafbaef@reader5.news.tin . it ...
> Two large yellow bell peppers, three scallions and a fist-size chuck
> of black eggplant, evo oil and coarse salt, sauteed on high fire for
> 15 minutes and added some water, less than covered, to let it boil 20
> minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
> ago, I added some fresh parsley and dried oregano: smells wonderful!
> In half an hour it will undergo dinner, as a side dish along with pan
> fried hamburger patties and melt cheese. Maybe there's some lettuce
> around...

Re: Peppers in the pan

Michael wrote:

> Red wine vinegar (don't know if you get the Forum brand where you
> are, but it's a good one), or a squeeze of lemon juice is a nice
> addition to brighten up peperonata.

Yessss, I forgot to mention it but I added some red wine vinegar, too. I
usually use the oak aged vinegar from a nearby vinegar maker which produces
normal, oak aged and balsamico tradizionale. It's got a nice roundness which
adds up to the acidity.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Re: Peppers in the pan


"Vilco" <a@b.invalid> schrieb
> Michael wrote:
>
>> Red wine vinegar (don't know if you get the Forum brand where you
>> are, but it's a good one), or a squeeze of lemon juice is a nice
>> addition to brighten up peperonata.
>
> Yessss, I forgot to mention it but I added some red wine vinegar, too. I
> usually use the oak aged vinegar from a nearby vinegar maker which produces
> normal, oak aged and balsamico tradizionale. It's got a nice roundness which
> adds up to the acidity.

Another nice use for bell peppers :

Take red, yellow and green bell peppers.
Clean them and cut them into "ships".
Mix a paste from finely grated parmigiano and olive oil. Season with a little
salt and pepper.
Fill this paste (not too thick) into the "ships". Put a little olive oil on the
parts not
covered by the paste. Bake in the oven until parmigiano is golden brown.
Serve hot or at room temperature as snack or antipasta.

Cheers,

Michael Kuettner