Oriental style peppers
giugno 22, 2009
I think you have definetly understood I’m a Tuscan girl, my parents are Tuscan and my grandma is even Etuscan! We all speak without the first Cs of the words, we eat bread without salt with good extravirgin olive oil, we speak the language of Dante and Boccaccio.
But, in my veins runs also a part of Lucan blood: my paternal grandad was from Melfi, a town near Potenza, in the South of Italy. I took from him my love for oregano, chili and strong and mediterranean flavours.
Today’s recipe is a gift from my grandma. She recived it from my grandad sister, Aunt Patrizia, who received it from an unknown fellow from Rionero in Vulture. If someone knows the author, please thank him for this delicious recipe! Ready for a very long ingredient list?
ORIENTAL STYLE PEPPERS
- red pepper, 1
- yellow pepper, 1
- green pepper, 1
- eggplant, 1
- red onion, 1 big
- ripe tomatoes, 3
- breadcrumbs
- extravirgin olive oil, 1/2 glass
- anchovie fillets, 2
- white vinegard, 1/2 glass
- sugar, 2 tablespoons
- toasted and roughly chopped almonds, 2 tablespoons
- raisins, 40 gr
- pine-seeds, 20 gr
- salt&pepper
Slice thinly the onion and saute it in a large pan with plenty of extravirgin olive oil. Add peeled and chopped eggplant and saute it with the onion. Then add sliced peppers.
After about 10 minutes, add tomato pulp, salt and pepper, vinegard, sugar, almonds, raisins and pine-seeds. Cover the pan and cook gently for about 20 minutes. At the end, add some tablespoons of breadcrumbs, stir and serve.
How to serve it? it’s delicious spread onto some bread slices (better if baguette), eaten spoon by spoon as appetizer or as a very scrumptious side dish.
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Posted in Appetizers, Family recipes, Vegetarian Recipes
Tapas!
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giugno 22nd, 2009 at 16:11
This is something that we would use often especially as a condiment for grilled meats! We always love your post. Best, s
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giugno 22nd, 2009 at 16:46
Thank you as always! Good idea using them as condiment for grilled meats: stong flavour plus strong flavour! Lovely!
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giugno 22nd, 2009 at 17:23
Oh, wow! This looks so flavorful.
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giugno 22nd, 2009 at 18:52
this sounds just wonderful. perfect for the summer with grilled meat.
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giugno 22nd, 2009 at 19:51
@ Cookin’ Canuck: flavourful!! thank you!!
@ Anne Ritchings: I’ve never tought at this dish as a good side for grilled meat, but after Stockwell’s words and yours.. I have to try it!
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giugno 24th, 2009 at 05:46
Pretty good post. I just came by your site and wanted to say
that I’ve really enjoyed browsing your blog posts. Any way
I’ll be subscribing to your blog and I hope you write again soon!
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giugno 24th, 2009 at 20:47
Hi,
Where are you from? Is it a secret?
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giugno 25th, 2009 at 11:17
Can’t you tell from my recipe?
I’m Tuscan, I live near Siena!
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gennaio 6th, 2010 at 23:05
Would be lovely as a chutney with bread and cheese, I think.
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gennaio 9th, 2010 at 22:00
That sounds really tasty!
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settembre 20th, 2011 at 08:30
[...] Oriental style peppers, a colourful side dish, a tempting appetizer, a break in the afternoon with some crusty bread… choose your moment, you’ll love them! [...]
settembre 20th, 2011 at 09:04
Jul, I am always inspired with your recipes. U r doing a great job. Just keep going.
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Juls @ Juls' Kitchen Risposta:
settembre 20th, 2011 alle 12:11
Thank you so much Silvia! I will!
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