APP: Peppers Siciliano
Source of Recipe
"Patsy's Cookbook," by Sal J. Scognamillo
* Exported from MasterCook *
Peppers Siciliano
Recipe By : Sal J. Scognamillo
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers, Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil plus
2 tablespoons olive oil -- for drizzling
4 garlic cloves -- minced
4 Roasted Red Bell Peppers* -- each sliced into
-- 4 to 6 pieces
1 tablespoon anchovies with oil -- chopped
2 tablespoons nonpareil capers -- rinsed and drained
3 tablespoons gaeta or kalamata olives -- pitted and chopped
-- (about 18
2 tablespoons chopped fresh basil
pinch oregano
1/3 cup chicken broth or water
1/4 cup dry white wine
salt -- to taste
black pepper -- freshly ground
-- to taste
1/4 cup seasoned bread crumbs
*See separate recipe for Roasted Red Bell Pepper #1 (Look in Reference-Information-Tips)
Preheat the broiler.
Heat 1/4 cup of olive oil in a large, ovenproof skillet over medium flame. Add the garlic and saute for 1 minute or until lightly golden. Add the sliced peppers and saute for 2 minutes. Add the anchovies, capers, olives, basil, oregano, broth, and wine to the skillet and cook, stirring occasionally, until all ingredients are blended, about 3 to 4 minutes. Add salt and pepper to taste.
Sprinkle the bread crumbs on top of the pepper mixture and drizzle with about 2 tablespoons olive oil. Broil for 2 to 3 minutes, or until lightly browned.
Cuisine:
"Italian"
Source:
"Patsy's Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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