Acquasale (Sweet Pepper Sauce)
- 3 tb Olive oil
- 1 Red onion, finely sliced
- 1/2 Garlic clove, finely minced
- 3 Red bell peppers, roasted,
- -- ribs, membranes & seeds
- -- removed & cut into 1/2"
- -- slices
- 2 md Tomatoes, seeded & cut into
- -- chunks
- 1/4 ts Salt
- 1/4 c Fresh breadcrumbs, optional
Warm the olive oil in a large heavy saute pot. Add the red onion & saute
over a low heat until the onion becomes limp & translucent. Add the garlic
& saute briefly. Stir in the pepper strips & sweat them over low heat for
20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes.
Cool to room temperature. Put the mixture in a food processor & pulse about
30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve
either as an antipasto, or as a main dish with pasta or polenta. Or, add
stock & serve as a soup.
Posted to MM-Recipes Digest V5 #024 by "John Weber" on Jan
24, 98
over a low heat until the onion becomes limp & translucent. Add the garlic
& saute briefly. Stir in the pepper strips & sweat them over low heat for
20 to 25 minutes. Add the tomatoes & salt & cook another 2 to 3 minutes.
Cool to room temperature. Put the mixture in a food processor & pulse about
30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs. Serve
either as an antipasto, or as a main dish with pasta or polenta. Or, add
stock & serve as a soup.
Posted to MM-Recipes Digest V5 #024 by "John Weber"
24, 98
