This is and the following recipes will be from 'Eva Exner, Braten und
Schmoren im Roemertopf, ISBN 3-87059-080-7'
Wash and deseed bell peppers and cut into stripes. Peel and slice tomatoes,
chop onions coarsely. Mix well and put into watered claypot. Season broth
with salt, pepper and sugar and pour over the vegetables. Close claypot and
stew the bellpapers for about 60 minutes at 220 degree C (428 F). Quarter
pearl onions, slice olives and mix with the hot bell peppers. Mix sauce
with cheese.
Serve with rice which is mixed with chopped parsley and ham stripes. Posted
to FOODWINE Digest 28 Jun 97 by Carmen Bartels <caba@SQUIRREL.HAN.DE> on
Jun 29, 1997
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