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Loading The Puglian Cookbook
  • Sweet and Sour Peppers

    Peppers are very popular in Puglia, and this dish combines some traditional Puglian flavors—the sweetness of the peppers, the added sugar, and the tartness of the vinegar. It is best to use red and yellow bell peppers, because they are sweeter than green bell peppers. This dish makes a great salad to serve with pasta and broccoli or any other pasta dish without tomatoes.

    YIELD: 4–6 SERVINGS
    • 3 tablespoons (45 mL) extra virgin olive oil
    • 4 red and yellow bell peppers, cored and cut into strips of equal thickness
    • 1 tablespoon (15 mL) sugar
    • 3 tablespoons (45 mL) white wine vinegar
    • Salt, to taste

    1. In a medium pan, heat the olive oil over medium heat. Add the peppers and cook until they start to soften. Add the sugar and cook for 2 minutes, or until the sugar melts. Add the vinegar and cook for an additional 2 minutes, or until the vinegar evaporates and no longer burns your eyes when you lean over the pan.

    2. Transfer to a serving dish and season with salt. Serve warm 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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