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Sauted Spicy Peppers Vinaigrette |
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| Course : |
Italian |
| From: |
HungryMonster.com |
| Serves: |
4 antipasto |
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Ingredients:
| 4 |
tablespoons |
virgin olive oil |
| 1 |
medium |
red onion -- thinly sliced |
| 1 |
clove |
garlic -- whole |
| 4 |
medium |
Italian frying peppers -- (banana shaped), whole |
| 2 |
medium |
sweet red bell peppers -- cored, seeded, and cut 1/2 inch strips |
| 2 |
medium |
sweet yellow peppers -- cored, seeded, and cut 1/2 inch strips |
| 2 |
large |
jalapeno peppers -- cored, seeded, and julienned |
| 3 |
tablespoons |
balsamic vinegar |
| 2 |
tablespoons |
chopped fresh marjoram leaves |
| 6 |
tablespoons |
extra-virgin olive oil |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
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Preparation:
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.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5678) |
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