"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Braised Peppers and Olives Recipe

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This recipe for Braised Peppers and Olives, by , is from A Taste of Childhood, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Kay Kadro
Added: Sunday, September 9, 2007


2 red peppers
2 yellow peppers
cayenne pepper
4 garlic cloves, peeled
100 ml (3 1/2 fluid oz.) extra virgin olive oil
50 ml (2 fluid oz.) red wine vinegar)
50g (1 3/4 oz.) crumbled goat cheese
16 black olives, stoned
1 small bunch fresh flat-leaf parsley, leaves picked from the stalks

- Preheat oven to 375.
- Cut each pepper in half lengthways, remove the seeds and cut them in half again. Lay them skin side up on a roasting tray, and season well. Press the garlic cloves lightly but don't crush them, and add to the peppers in the tray. Pour over the olive oil and vinegar, cover the tray with foil, and put it in the oven. Braise the peppers for 45 minutes until they are completely soft. Lift off the foil and transfer them to a bowl. Cover the bowl with clingfilm and leave for about 15 minutes.
- Next skin the peppers, but if any of the skins are really stubborn don't worry too much. Just leave them or you will end up with no peppers.
- To finish the vinaigrette, remove the whole garlic cloves from the tray, and crush in a bowl. Whisk in the cooking juices, and season well with salt and cayenne pepper. Pour this over the roasted peppers and serve with the goat cheese, olives and flat-leaf parsley.




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