Pepporanata

Yield: 8 servings

Measure Ingredient
3 tablespoons Olive oil
6 Garlic cloves; peeled
2 larges Red onions
6 Sweet bell peppers
1 teaspoon Salt
¼ teaspoon Fresh ground pepper
1 Sprig fresh rosemary; chopped
2 tablespoons Balsamic vinegar
½ cup Kalamata olives; halved
10 Fresh basil leaves

Peel and slice red onions into ½-inch rings; core seed and cut bell peppers into ¾-inch strips; set aside. Heat oil in skillet over medium heat. Add whole garlic cloves; gently cook over low heat until golden, 8 to 10 minutes. Add onions; cook over medium-low heat, turning often, until they soften, about 5 minutes. Add bell peppers, salt, pepper, and rosemary to skillet; stir to coat with oil, and cook, covered, over low heat, stirring occasionally, until peppers are soft and juices are released, 30 to 35 minutes. Stir in vinegar and olives. Cook 5 minutes. Just before serving, roughly tear basil leaves, reserving two for garnish. Stir in torn basil. Serve warm or at room temperature garnished with reserved basil.

Makes 8 servings.

Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 104 Calories (kcal); 9g Total Fat; (76% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 504mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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