| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Philadelphia |
Vegetable |
4 |
Servings |
INGREDIENTS
| 6 |
|
Italian green peppers washed |
| 1/3 |
c |
Olive oil |
|
|
Salt and white pepper |
| 4 |
|
Romaine leaves |
| 6 |
|
Cloves garlic; finely minced |
| 1 1/2 |
tb |
Chopped parsley |
INSTRUCTIONS
1. Preheat oven to 375 F. Put whole peppers on sheet pan and lightly coat
with olive oil. Season with salt and pepper. Roast for 7 to 8 minutes or
until golden brown. Remove peppers and allow to cool.
2. Cut peppers in half, core and deseed. Slice peppers lengthwise. in 1/2
in. strips. In small oval dishes, place one leaf of romaine and place
pepper strips widthwise along plate. Sprinkle garlic on peppers, drip
remaining oil over and garnish with parsley. Note: Keep garlic in 1 tbs.
olive oil and it will not turn brown.
VICTOR CAFE
DICKINSON STREET, PHILADELPHIA
MONTEPULCIANO DI ABRUZZO
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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