Almond Peppers (Peperoni Mandorlati)

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<mx2 source= " MasterCook 5.0 " date= " January 12, 2001 " >

<Summ>

<Nam>

Almond Peppers (Peperoni Mandorlati)

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<RcpE name= " Almond Peppers (Peperoni Mandorlati) " author= " Antonio

Carluccio " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Almond Peppers (Peperoni Mandorlati)

 

Recipe By :Antonio Carluccio

Serving Size : 4 Preparation Time :0:00

Categories : Accompaniment Appetizers

Nuts & Seeds Quick & Easy

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tbsps olive oil

2 yellow peppers -- cut into strips

2 red peppers -- cut into strips

2 tbsps white wine vinegar

1 tsp sugar

40 g raisins -- (1 1/2 oz)

40 g split almonds -- (1 1/2 oz)

150 g polpa di pomodoro -- (5 oz) (tomato pulp

salt and freshly ground black pepper

 

Heat the olive oil in a large pan and add the peppers. Fry on a gentle heat

for about 10 minutes, stirring from time to time, until softened. Then add

all the remaining ingredients and cook for a further 10 minutes. Season to

taste. Serve hot, warm or cold.

 

Cuisine:

" Sicilian "

Source:

" Antonio Carluccio's Southern Italian Feast "

S(ISBN):

" 0-563-38393-3 "

Copyright:

" © Antonio Carluccio 1998 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 187 Calories (kcal); 14g Total Fat; (62% calories from fat); 1g

Protein; 17g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2

1/2 Fat; 0 Other Carbohydrates

 

NOTES : This is one of many ways of preparing peppers in Sicily, where they

are also served raw, roasted, sautéed and even air-dried.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Accompaniment

</CatT>

<CatT>

Appetizers

</CatT>

<CatT>

Nuts & amp; Seeds

</CatT>

<CatT>

Quick & amp; Easy

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

Vegetables

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " olive oil " unit= " tbsps " qty= " 4 " ></IngR>

<IngR name= " yellow peppers " qty= " 2 " >

<IPrp>

cut into strips

</IPrp>

</IngR>

<IngR name= " red peppers " qty= " 2 " >

<IPrp>

cut into strips

</IPrp>

</IngR>

<IngR name= " white wine vinegar " unit= " tbsps " qty= " 2 " ></IngR>

<IngR name= " sugar " unit= " tsp " qty= " 1 " ></IngR>

<IngR name= " raisins " unit= " g " qty= " 40 " >

<IPrp>

(1 1/2 oz)

</IPrp>

</IngR>

<IngR name= " split almonds " unit= " g " qty= " 40 " >

<IPrp>

(1 1/2 oz)

</IPrp>

</IngR>

<IngR name= " polpa di pomodoro " unit= " g " qty= " 150 " >

<IPrp>

(5 oz) (tomato pulp or crushed tomatoes - chunks of deseeded tomatoes in

their own juice)

</IPrp>

</IngR>

<IngR name= " salt and freshly ground black pepper " ></IngR>

<DirS>

<DirT>

Heat the olive oil in a large pan and add the peppers. Fry on a gentle heat

for about 10 minutes, stirring from time to time, until softened. Then add

all the remaining ingredients and cook for a further 10 minutes. Season to

taste. Serve hot, warm or cold.

</DirT>

</DirS>

<Natn>

Sicilian

</Natn>

<Srce>

Antonio Carluccio & apos;s Southern Italian Feast

</Srce>

<AltS label= " ISBN " source= " 0-563-38393-3 " />

<CpyR>

© Antonio Carluccio 1998

</CpyR>

<Note>

This is one of many ways of preparing peppers in Sicily, where they are also

served raw, roasted, sautéed and even air-dried.

</Note>

</RcpE></mx2>

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