Peppers in Vinegar

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             FOOD FUNNY
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Thanks to Anna Welander for this oldie goldie:

A customer in a bakery was observed carefully examining all the
rich-looking pastries displayed on trays in the glass cases. A clerk
approached him and asked, "What would you like?" He answered, "I'd like
that chocolate-covered, cream-filled doughnut, that jelly-filled
doughnut, and that cheese Danish." Then with a sigh he added, "But I'll
take an oat-bran muffin."

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             TODAY'S RECIPE
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These peppers combine their natural sweetness with the acidity of the
vinegar to make an unusually good combination of flavors. Serve them as
part of an antipasto platter, top a bruschetta with them, or serve them
as a side dish with just about anything.

Peppers in Vinegar (Peperoni in Aceto)

6 red bell peppers (capsicums), quartered, seeded, and cored
1/2 cup (125 ml) red wine or balsamic vinegar
1/4 cup (60 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Combine all the ingredients in a skillet over low heat and cook covered
until tender, 25 to 30 minutes. Cool and serve at room temperature.
Serves 4 to 6 as an appetizer.
Received on Sun May 18 18:45:30 2008