"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

PEPERONATA Recipe

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This recipe for PEPERONATA, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 fresh rosemary sprig
1 tablespoon balsamic vinegar or red wine vinegar

Directions:
Directions:
Heat oil in heavy large skillet over medium-low heat Add onions, bell peppers and rosemary arid saute until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or room. temperature.

Number Of Servings:
Number Of Servings:
6

 

 

 

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