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Sweet and Sour Peppers with Almonds (Mandorlata Di Peperon

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 15 ingredients

  1. 2 tb Sugar
  2. (about 3/4 lb.)
  3. 1/3 c Slivered almonds
  4. Water
  5. Cut
  6. Quartered and deribbed
  7. 3 md Red bell peppers
  8. 2 md Green bell peppers
  9. 1 1/2 ts Salt
  10. (1-1/2 oz.)
  11. 3 tb Red wine vinegar
  12. 1/3 c Dark raisins (2 oz.)
  13. (about 1-1/4 lbs.)
  14. 3 tb Extra-virgin olive oil
  15. Quartered and deribbed
Contains Tree nutsSulphites 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.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • 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

  1. 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.
  2. ~0800 (
  3. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Grill or grill pan
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Wooden spoon
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

From: Emory!rahul.Net!: Fri, 25 Mar 1994 07:48:43. Saved from geocities.ws (http://geocities.ws/MM111501.MMF), file Recipes/geocities.ws/MM111501.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.