Re: [CH] Bell peppers have their place, too.
green56 (green56@PioneerPlanet.infi.net)
Wed, 23 Feb 2000 19:48:26 -0600
While the chicken recipe got saved, and am planning for the very near
future... This one... Well, I'll leave it for others...
Nah. On second thought... This would be WONDERFUL with poblanos (no heat
to me) or Gypsys (no heat to me)... And there's Annehiems, too...
Yeah. Think I'll hang on to this, too...
green
Ron Hay wrote:
> We regularly make a wonderful pasta sauce when bell peppers and tomatoes
> are in season. I just sautee a bunch of onions and bell peppers of
> whatever color, sautee until tender, then throw in tomatoes, ad lib, a
> slug of dry vermouth or dry white wine, and basil, just before
> everything is cooked (my dear wife hates crunchy onions). I often throw
> in a slug of good red wine vinegar or balsamic vinegar, just to finish
> the dish, just prior to serving. We serve it with whatever pasta is
> available and a good sprinkling of a good parmesan or pecorino
> romano/tuscarello, and Italian parsley from the garden.
>
> Ron