Sweet & sour peppers with almonds (mandorla
Yield: 8 Servings
Ingredients:
- 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
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. (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.
