Monday, March 28, 2011
Silky Sautéed Red Peppers
3 red bell peppers
1/3 cup plus 2 tablespoons red wine vinegar or balsamic vinegar
½ teaspoon sugar
1 teaspoon salt
2 tablespoons extra virgin olive oil
1. Wash the peppers, halve them lengthwise, and remove and discard the seeds and membranes. Cut each pepper half in half, cross-wise. Cut into ½-inch wide strips.
2. Place in a very large skillet and toss with the 1/3 cup vinegar, sugar and salt. Cover and cook over low heat until soft and tender, about 25 minutes. Toss occasionally, adjusting the heat so the peppers cook slowly. The liquid will have nearly evaporated by the end of the cooking. Watch that the peppers don’t scorch.
3. When done, transfer them to a platter. Return the skillet to the heat, and deglaze with the final 2 tablespoons of vinegar, scraping up any of the flavorful bits that may have remained in the pan. Add the oil, and heat until just warmed through.
4. Pour the liquid over the peppers, toss, and taste for seasoning. Serve right away or cool for at least 30 minutes before serving at room temperature.
4-6 servings as a side dish
Adapted from Patricia Wells’ Trattoria