Pepper Stew With Toast: Peperonata Con Bruschetta |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
An easy recipe. It was originally courtesy of Mario Batali, 2002. However, I have changed it around a bit and I like it better this way! Hope you will try it and like it too. Ingredients:
2 tablespoons extra virgin olive oil |
1 sweet red pepper, cored, seeded, and cut into 1/2-inch dice |
1 yellow sweet pepper, cored, seeded, and cut into 1/2-inch dice |
2 tablespoons sherry wine vinegar |
1 red onion, sliced & cut into 1/2-inch dice |
salt, to taste |
fresh ground black pepper, to taste |
red pepper flakes, sprinkling |
2 tablespoons minced garlic |
6 slices italian bread |
Directions:
1. Preheat the grill or broiler.
2. In a 12 to 14 inch saute pan, heat 2 tablespoons olive oil over high heat until almost smoking.
3. Add the peppers and onion and saute over high heat 4 minutes, until browned at the edges and softened.
4. Add the sherry vinegar, garlic, salt, & peppers to taste, reduce the heat to medium, and continue to cook for 5-7 minutes, until peppers & onions are tender.
5. Adjust the seasoning and set aside to cool.
6. Grill each slice of bread on both sides until crusty and browned.
7. Then top with peperonata and serve.
8. Enjoy!
|
|