I love this dish …

Peperoni in Aceto Balsamico
Serves 6 to 8

Here’s another recipe from The Antipasto Table by Michele Scicolone.  Very tasty, very easy, but be patient and allow the peppers a long slow cooking to tenderize them and bring out the best flavor.  The amounts are easily doubled.

¼ cup extra virgin olive oil

3 large red bell peppers, cored, seeded, and thinly sliced
3 large yellow bell peppers, cored, seeded, and thinly sliced
1 teaspoon sugar
½ teaspoon salt
3 tablespoons balsamic vinegar

1.  In a large heavy skillet, heat the oil over medium-low heat.  Add the peppers and cook, stirring occasionally, until tender and spotted with brown, about 25 minutes.  (Do not raise the heat to speed up the cooking or the peppers will burn.)

2.  Add the sugar, salt, and vinegar and stir well.  Simmer until most of the liquid has evaporated, about 5 minutes more.  Serve warm.


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