| 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”