| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Condiments, Soup/stews |
1 |
Cup |
INGREDIENTS
| 3 |
lg |
Peppers, preferably 1 each red, yellow, and orange |
| 1 |
lg |
Spanish onion, peeled |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Unsalted butter |
| 1 |
|
Clove garlic, peeled and thinly sliced |
|
|
Pinch of sugar |
|
|
Salt & freshly ground pepper |
INSTRUCTIONS
1. Stem, seed, and remove ribs from peppers. Cut lengthwise into
1-inch-wide strips; leave curved ends intact. Cut onion in half length-
wise and slice into 1/4-inch-thick semicircles.
2. Heat oil and butter in a large skillet over medium heat. Add garlic and
onions and cook for about 2 minutes. Add pepper strips and sugar and toss
for 2 to 3 minutes. Cover pan and turn heat to low. Cook, stirring
occasionally until peppers are very soft, 30 to 35 minutes.
3. Remove cover and raise heat to medium. Cook, stirring often, until most
of the liquid evaporates and peppers are nicely glazed, about 3 minutes.
Add a little water, if necessary, to avoid scorching. Season with salt and
pepper. Serve peperonata warm or at room temperature.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
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