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  • Green Peppers in Tomato Sauce

    Poblano peppers come closest in taste to ripe, green Puglian peppers. This simple yet delicious side dish goes well with simple meat dishes, such as my friend Paola’s Chicken with Potatoes (see recipe). It can also be served with crusty bread, cheese, and olives as part of a vegetarian meal.

    YIELD: 4 SERVINGS
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 4 poblano peppers, whole
    • 1 (14-ounce [392-g]) can tomatoes, chopped
    • Salt, to taste

    1. In a medium pan, heat the olive oil over medium-high heat. Add the peppers and cook until they begin to soften. Turn the peppers over halfway through the cooking time, so all sides are cooked equally.

    2. When the peppers soften, add the tomatoes and their juice. Cover the pan and cook on medium heat for about 15 minutes.

    3. Remove from the heat and transfer to a serving bowl. Season with salt and serve hot or at room temperature.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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