Title: Sweet and Sour Peppers with Almonds (Mandorlata Di Peperoni)
Categories: Italian Vegetable
Yield: 8 Servings
| 1/3 | c | Dark raisins (2 oz.) |
| 3 | md | Red bell peppers |
| | | (about 1-1/4 lbs.), |
| | | Quartered and deribbed |
| 2 | md | Green bell peppers |
| | | (about 3/4 lb.), |
| | | Quartered and deribbed |
| 3 | tb | Extra-virgin olive oil |
| 1/3 | c | Slivered almonds |
| | | (1-1/2 oz.) |
| 2 | tb | Sugar |
| 3 | tb | Red wine vinegar |
| 1 1/2 | ts | Salt |
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. (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.