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Thread: Peppers in the pan

  1. #1
    Vilco Guest

    Default Peppers in the pan

    Two large yellow bell peppers, three scallions and a fist-size chuck
    of black eggplant, evo oil and coarse salt, sauteed on high fire for
    15 minutes and added some water, less than covered, to let it boil 20
    minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    ago, I added some fresh parsley and dried oregano: smells wonderful!
    In half an hour it will undergo dinner, as a side dish along with pan
    fried hamburger patties and melt cheese. Maybe there's some lettuce
    around...
    --
    Vilco
    Think pink, drink rose'



  2. #2
    Andy Guest

    Default Re: Peppers in the pan

    Vilco said...

    > Two large yellow bell peppers, three scallions and a fist-size chuck
    > of black eggplant, evo oil and coarse salt, sauteed on high fire for
    > 15 minutes and added some water, less than covered, to let it boil 20
    > minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    > ago, I added some fresh parsley and dried oregano: smells wonderful!
    > In half an hour it will undergo dinner, as a side dish along with pan
    > fried hamburger patties and melt cheese. Maybe there's some lettuce
    > around...



    Vilco,

    As delicious as you make this meal sound, what do you call it?!? In any
    language?!?

    Best,

    Andy

  3. #3
    Andy Guest

    Default Re: Peppers in the pan

    Vilco said...

    > Two large yellow bell peppers, three scallions and a fist-size chuck
    > of black eggplant, evo oil and coarse salt, sauteed on high fire for
    > 15 minutes and added some water, less than covered, to let it boil 20
    > minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    > ago, I added some fresh parsley and dried oregano: smells wonderful!
    > In half an hour it will undergo dinner, as a side dish along with pan
    > fried hamburger patties and melt cheese. Maybe there's some lettuce
    > around...



    Vilco,

    As delicious as you make this meal sound, what do you call it?!? In any
    language?!?

    Best,

    Andy

  4. #4
    Vilco Guest

    Default Re: Peppers in the pan

    Andy wrote

    >> Two large yellow bell peppers, three scallions and a fist-size

    chuck
    >> of black eggplant, evo oil and coarse salt, sauteed on high fire

    for
    >> 15 minutes and added some water, less than covered, to let it boil

    20
    >> minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    >> ago, I added some fresh parsley and dried oregano: smells

    wonderful!
    >> In half an hour it will undergo dinner, as a side dish along with

    pan
    >> fried hamburger patties and melt cheese. Maybe there's some lettuce
    >> around...


    > Vilco,
    >
    > As delicious as you make this meal sound, what do you call it?!? In
    > any language?!?


    Peperonata. Kind of "bell-peppered dish", with the "dish" part
    implied.
    --
    Vilco
    Think pink, drink rose'



  5. #5
    Vilco Guest

    Default Re: Peppers in the pan

    Andy wrote

    >> Two large yellow bell peppers, three scallions and a fist-size

    chuck
    >> of black eggplant, evo oil and coarse salt, sauteed on high fire

    for
    >> 15 minutes and added some water, less than covered, to let it boil

    20
    >> minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    >> ago, I added some fresh parsley and dried oregano: smells

    wonderful!
    >> In half an hour it will undergo dinner, as a side dish along with

    pan
    >> fried hamburger patties and melt cheese. Maybe there's some lettuce
    >> around...


    > Vilco,
    >
    > As delicious as you make this meal sound, what do you call it?!? In
    > any language?!?


    Peperonata. Kind of "bell-peppered dish", with the "dish" part
    implied.
    --
    Vilco
    Think pink, drink rose'



  6. #6
    Michael Guest

    Default Re: Peppers in the pan

    Red wine vinegar (don't know if you get the Forum brand where you are, but
    it's a good one), or a squeeze of lemon juice is a nice addition to brighten
    up peperonata.

    "Vilco" <[email protected]> wrote in message
    news:48233557$0$40218$[email protected] ...
    > Two large yellow bell peppers, three scallions and a fist-size chuck
    > of black eggplant, evo oil and coarse salt, sauteed on high fire for
    > 15 minutes and added some water, less than covered, to let it boil 20
    > minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    > ago, I added some fresh parsley and dried oregano: smells wonderful!
    > In half an hour it will undergo dinner, as a side dish along with pan
    > fried hamburger patties and melt cheese. Maybe there's some lettuce
    > around...




  7. #7
    Michael Guest

    Default Re: Peppers in the pan

    Red wine vinegar (don't know if you get the Forum brand where you are, but
    it's a good one), or a squeeze of lemon juice is a nice addition to brighten
    up peperonata.

    "Vilco" <[email protected]> wrote in message
    news:48233557$0$40218$[email protected] ...
    > Two large yellow bell peppers, three scallions and a fist-size chuck
    > of black eggplant, evo oil and coarse salt, sauteed on high fire for
    > 15 minutes and added some water, less than covered, to let it boil 20
    > minutes, and 5 tablespoons of tomato sauce. Off the fire 5 minutes
    > ago, I added some fresh parsley and dried oregano: smells wonderful!
    > In half an hour it will undergo dinner, as a side dish along with pan
    > fried hamburger patties and melt cheese. Maybe there's some lettuce
    > around...




  8. #8
    Vilco Guest

    Default Re: Peppers in the pan

    Michael wrote:

    > Red wine vinegar (don't know if you get the Forum brand where you
    > are, but it's a good one), or a squeeze of lemon juice is a nice
    > addition to brighten up peperonata.


    Yessss, I forgot to mention it but I added some red wine vinegar, too. I
    usually use the oak aged vinegar from a nearby vinegar maker which produces
    normal, oak aged and balsamico tradizionale. It's got a nice roundness which
    adds up to the acidity.
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano



  9. #9
    Vilco Guest

    Default Re: Peppers in the pan

    Michael wrote:

    > Red wine vinegar (don't know if you get the Forum brand where you
    > are, but it's a good one), or a squeeze of lemon juice is a nice
    > addition to brighten up peperonata.


    Yessss, I forgot to mention it but I added some red wine vinegar, too. I
    usually use the oak aged vinegar from a nearby vinegar maker which produces
    normal, oak aged and balsamico tradizionale. It's got a nice roundness which
    adds up to the acidity.
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano



  10. #10
    Michael Kuettner Guest

    Default Re: Peppers in the pan


    "Vilco" <[email protected]> schrieb
    > Michael wrote:
    >
    >> Red wine vinegar (don't know if you get the Forum brand where you
    >> are, but it's a good one), or a squeeze of lemon juice is a nice
    >> addition to brighten up peperonata.

    >
    > Yessss, I forgot to mention it but I added some red wine vinegar, too. I
    > usually use the oak aged vinegar from a nearby vinegar maker which produces
    > normal, oak aged and balsamico tradizionale. It's got a nice roundness which
    > adds up to the acidity.


    Another nice use for bell peppers :

    Take red, yellow and green bell peppers.
    Clean them and cut them into "ships".
    Mix a paste from finely grated parmigiano and olive oil. Season with a little
    salt and pepper.
    Fill this paste (not too thick) into the "ships". Put a little olive oil on the
    parts not
    covered by the paste. Bake in the oven until parmigiano is golden brown.
    Serve hot or at room temperature as snack or antipasta.

    Cheers,

    Michael Kuettner



  11. #11
    Michael Kuettner Guest

    Default Re: Peppers in the pan


    "Vilco" <[email protected]> schrieb
    > Michael wrote:
    >
    >> Red wine vinegar (don't know if you get the Forum brand where you
    >> are, but it's a good one), or a squeeze of lemon juice is a nice
    >> addition to brighten up peperonata.

    >
    > Yessss, I forgot to mention it but I added some red wine vinegar, too. I
    > usually use the oak aged vinegar from a nearby vinegar maker which produces
    > normal, oak aged and balsamico tradizionale. It's got a nice roundness which
    > adds up to the acidity.


    Another nice use for bell peppers :

    Take red, yellow and green bell peppers.
    Clean them and cut them into "ships".
    Mix a paste from finely grated parmigiano and olive oil. Season with a little
    salt and pepper.
    Fill this paste (not too thick) into the "ships". Put a little olive oil on the
    parts not
    covered by the paste. Bake in the oven until parmigiano is golden brown.
    Serve hot or at room temperature as snack or antipasta.

    Cheers,

    Michael Kuettner



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