Subject: Peppers in Vinegar (Peperoni in Aceto)
From: Unicorn (unicorn@indenial.com)
Date: Mon Oct 27 2003 - 02:34:27 EST
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FOOD FUNNY
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Thanks to reader Sue Farrell for this classic food funny:
A man was standing outside his favorite eatery when he saw a sign in
the window that read, "New Unique Breakfast" so he walked in and sat
down. The waitress brought him coffee and asked him what he wanted to
eat. "What's your New Unique Breakfast?" he asked.
"Baked tongue of chicken!" she proudly replied.
"Baked tongue of chicken? Baked tongue of chicken? Do you have any
idea how disgusting that is? I would never even consider eating
anything that came out of a chicken's mouth!" he fumed.
Undaunted, the waitress asked, "What would you like then?"
"Just bring me some scrambled eggs," the man replied.
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TODAY'S RECIPE
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This week I have assembled a small collection of simple recipes that
typify the cooking of the small, family-owned restaurants of Italy.
Here is the menu:
Monday's Starter
Peppers in Vinegar (Peperoni in Aceto)
Tuesday's Soup or Salad
Olive Salad (Insalata di Olive)
Wednesday's Side Dish
Fusilli with Walnut Sauce (Fusilli Salsa di Noce)
Thursday's Entree
Chicken under Bricks (Pollo al Mattone)
Friday's Dessert
Tiramisu
As with the other recipes this week, this dish makes the most of a few
basic ingredients. For best results, make sure the peppers are as
fresh and free of blemishes as possible.
Peppers in Vinegar (Peperoni in Aceto)
6 red bell peppers (capsicums), cored, seeded,
and quartered lengthwise
1/2 cup (125 ml) red wine or balsamic vinegar
Salt and freshly ground pepper to taste
1/4 cup (60 ml) extra-virgin olive oil
Toss the peppers with the vinegar, salt, and pepper in a bowl.
Transfer to a large skillet and cook covered over low heat, stirring
occasionally, until the peppers are tender and the liquid has reduced
to about 3 tablespoons (45 ml), about 25 minutes. Transfer the
peppers to a serving platter and add the olive oil to the skillet.
Heat just until the oil is warmed through, less than 1 minute, and
pour over the peppers. Toss the peppers and adjust the seasoning if
necessary. Allow to cool for at least 30 minutes and serve at room
temperature. Serves 4 to 6.
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