Sautéed Spicy Peppers Vinaigrette
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- 3 tablespoons balsamic vinegar
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram leaves
- 2 sweet red bell peppers -- cored, seeded, -- and cut 1/2" strips
- 4 Italian frying peppers -- (banana shaped), -- whole
- 4 tablespoons virgin olive oil
- 2 large jalapeno peppers -- cored, seeded, -- and julienned
- salt -- to taste freshly-ground black pepper -- to taste
- 1 medium red onion -- thinly sliced
- 2 sweet yellow peppers -- cored, seeded, -- and cut 1/2" strips
- 1 garlic clove -- whole
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- In a 10-inch to 12-inch sauté pan over a medium-high flame, heat virgin olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool.
- In a small mixing bowl, combine balsamic vinegar, marjoram and extra-virgin olive oil and season with salt and pepper. Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto.
- This recipe yields 4 servings as antipasto
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Blender
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Chef's knife
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Cutting board