lunedì 9 maggio 2011


Side dish - Vegetarian - lactose intolerants and celiacs safe

1 Red bell pepper
1 yellow bell pepper
1/2 cup Italian green olives, pitted (rougly chopped if you like it better)
2 cloves garlic, sliced
2 tbsp Extra virgin olive oil
2 tsp chopped parsley
1 tsp oregano
Salt and Pepper

Over the open flame, sear the bell pepper; remove stem, seeds, skin and inner white ribbing, slice (lengthwise) and set aside.

In a skillet over medium heat warm the olive oil, then add olives, garlic and peppers and mix; stir in oregano, parsley and salt (pepper if you like it) and cook until peppers are tender, or until desired doneness.

Add a few tbsp of warm water, chicken or vegetable broth if needed.

Serve immediately with white meats, fish, eggs or by themselves.

Serves 4.

- You can add 3 peeled San Marzano (whole or chopped) if you like them.

- You can use it also as a pasta sauce

- You can add capers and anchovies which go well with peppers.

- I wouldn't use green bell peppers: the other colors (yellow, orange and red) are sweeter.

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