Name: Peperoni Marinati
Ingredients: 2 Yellow bell peppers; Roasted, skinned, remove seeds, cut into strips; 2 Red bell peppers; Roasted, skinned, remove seeds, cut into strips; 1 ts Minced garlic (he actually sliced it, paper-thin, and left some extra on a plate near me. Guess who was stealing them ;-)); 2 tb Extra virgin olive oil (he also poured some of this on a plate and left it near me, along with bread. I was having a ball!); 1 ts Dried oregano; Salt & pepper to taste (he used sea salt); 10 Fresh basil leaves; coarsely chopped; 1 tb Sundried black olives (he used Kalamata, pitts removed)

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

2		Yellow bell peppers; Roasted, skinned, remove seeds, cut into strips
2		Red bell peppers; Roasted, skinned, remove seeds, cut into strips
1	ts	Minced garlic (he actually sliced it, paper-thin, and left some extra on a plate near me. Guess who was stealing them ;-))
2	tb	Extra virgin olive oil (he also poured some of this on a plate and left it near me, along with bread. I was having a ball!)
1	ts	Dried oregano
		Salt & pepper to taste (he used sea salt)
10		Fresh basil leaves; coarsely chopped
1	tb	Sundried black olives (he used Kalamata, pitts removed)

INSTRUCTIONS

ADD TO STRIPS
Stir mix gently and allow to marinate for 1 day
He said you could also add chopped anchovies
>From Chef Fargione:
Posted to FOODWINE Digest  by Ana Kurland <akur@LOC.GOV> on Sep 9, 1997

A Message from our Provider:

“Does it hurt when people don’t trust you? Imagine how God feels”