I think you have definitely understood I’m a Tuscan girl, my parents are Tuscan and my grandma is even Etruscan, or at least she thinks so be! We all speak with a strong Tuscan accent, we eat bread without salt with good extra virgin olive oil, we speak the language of Dante and Boccaccio.
But, in my veins runs also a part of Lucan blood: my paternal granddad 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.
Sweet and sour stewed peppers
Today’s recipe is a gift from my grandma. She received it from my granddad’s 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?
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- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 eggplant
- 1 red onion
- 3 ripe tomatoes
- 1/2 glass of extra virgin olive oil
- 2 fillets of anchovy fillets
- 1/2 glass of white vinegard
- 2 tablespoons of sugar
- 2 tablespoons of almonds, toasted and roughly chopped almonds
- 40 g of raisins
- 20 g of pine nuts
- Slice thinly the onion and sauté it in a large pan with plenty of extra virgin olive oil. Add the peeled and chopped eggplant and sauté with the onion, then add the sliced peppers.
- After about 10 minutes, add the tomato pulp, salt and pepper, vinegar, sugar, almonds, raisins and pine nuts. 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.