INGREDIENTS

INSTRUCTIONS

1. In a small bowl, soak the raisins in warm water for 20 minutes; drain
and set aside.
2. If you want to peel the peppers, cut the quartered peppers in half
lengthwise and flatten slightly. Peel the pieces with a swivel-bladed
vegetable peeler, then cut them lengthwise into 1/2-inch strips.
Alternatively, slice unpeeled peppers into 1/4-inch strips.
3. In a large saucepan, heat the oil over moderate heat. Add the almonds
and cook, stirring occasionally, for 2 minutes. Add the raisins and cook
for 1 minute, then stir in the peppers, sugar, vinegar and salt. Cover and
cook for 20 minutes. Uncover and continue to cook until the peppers are
very tender and slightly glazed, 10 to 15 minutes longer. If the peppers
begin to stick to the pan, add 1 to 2 Tablespoons of warm water.
Serve at room temperature.
Note: This dish can also be made several hours ahead and reheated just
before serving.) This delicious and unusual pepper dish is from Basilicata
in the instep of the Italian boot. It is wonderful with grilled meat,
especially Italian sausages. Peeling the peppers without roasting them
first makes them particularly succulent, but peeling isn't mandatory. The
dish is delicious either way.
Per serving: 113 Calories (kcal); 8g Total Fat; (62% calories from fat); 2g
Protein; 9g Carbohydrate; 0mg Cholesterol; 402mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
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