Here's a bell pepper sauce that's supposed to go with boiled meats, but will also work well with boiled vegetables and poached fish, especially baccalà.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 5 large bell peppers
- A clove of garlic
- Olive oil
- Unsalted butter
- Tomato Sauce
Preparation:
Take large green bell peppers, remove the seeds, and cut them lengthwise into four or five strips. Cook them for a few seconds in hot oil so as to be able to skin them. After peeling them, set a finely minced clove of garlic to cook in oil and butter, and when it has browned, add the peppers. Stir them, let them cook for a few minutes to absorb the flavor of the garlic, and then add a tablespoon of tomato sauce or more to taste.
Do not overcook the peppers, because they will loose their hotness, which is what makes them good. Serve them with boiled meat.
Do not overcook the peppers, because they will loose their hotness, which is what makes them good. Serve them with boiled meat.
