My peppers in the countryside
These peppers are a preparation that does not have its true and proper placement:
they are always good, either as appetizer or as garnish, either hot ot cold.
But whichever way you present them are always appreciated by everybody.
Among other things, they are very easy to prepare and taste between sour and sweet allows you to marry them to any dish; or eat them as well, accompanied only by a simple slice of bread!
Perhaps the thing that takes more time to generate them, is to cut the peppers into strips;
then with a little 'of garlic, olive oil, balsamic vinegar and vinegar you can begin to cook them:
and it's ready immediately.
Already from the ingredients we understand that it is a very flexible recipe, it all depends on personal taste or by the diners.
Here's how to prepare them:
Ingredients:
|
peppers, red, green or orange |
as you want to use |
|
EVO oil for cooking |
depending peppers - never too |
|
garlic clove |
just crushed or crushed |
|
balsamic vinegar |
for pepper 1 ct |
|
white wine vinegar |
q.s. |
|
salt and pepper |
q.s. |
|
oregano, optional |
if you like |
|
extra virgin olive oil |
for seasoning after cooking |
Preparation:
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Wash the pepper, remove the seeds and the white part and cut into strips no wider than a centimeter.
Heat the oil in a pan with a clove of garlic (whole just crushed with the knife blade to remove it later or finely chopped).
If someone just did not like - it happens - help it.
When the garlic releases its aroma, but did not burn, add the peppers, salt and pepper and stir quickly.
Pour the balsamic vinegar and cook them for a few minutes over high heat: they must remain crunchy!
Sprinkle with the white wine vinegar and let it evaporate: as soon as the peppers can be transferred onto a plate ...
... and seasoned to taste with olive oil and wishing with oregano flowers crumbled by hand.
If it will be quickly cooked yet crisp and very pleasant to the taste.
ADVICES AND NOTES:
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Recipe, text only: to print or download- Someone will certainly know if they can also be preserved: I think so but unfortunately, for those I prepare, I have never advanced ... I should do the experiment once I am locked up in an isolated place and away from any one voracious mouth!
- Some thin slices of Tropea onion, added a moment before the white vinegar, will give the dish a further touch of crunchiness and spicy taste: better, however, do not overdo it.
- If just before Sautee the flavor appeared too sour, add a pinch of sugar.
- Related articles: Peperonata: summer baked pan of peppers, onions & tomatoes, Peperonata "light"... (a "light" pan-fried peppers, onions & tomatoes)
