Sweet And Sour Peppers With Almonds

Recipe Ingredients

1/3 cup	53g / 1.9oz	Dark raisins - (2 oz.)
3 cups	711ml	Red bell peppers (medium)
		(about 1-1/4 lbs.)
		Quartered and deribbed
2		Green bell peppers (medium)
		(about 3/4 lb.)
		Quartered and deribbed
3 tablespoons	45ml	Extra-virgin olive oil
1/3 cup	30g / 1.1oz	Slivered almonds
		(1-1/2 oz.)
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Salt

Recipe Instructions

1. In a small bowl, soak the raisins in warm water for 20 minutes; drain and set aside.

2. If you want to peel the peppers, cut the quartered peppers in half lengthwise and flatten slightly. Peel the pieces with a swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch strips.

3. In a large saucepan, heat the oil over moderate heat. Add the almonds and cook, stirring occasionally, for 2 minutes. Add the raisins and cook for 1 minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook for 20 minutes. Uncover and continue to cook until the peppers are very tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin to stick to the pan, add 1 to 2 Tablespoons of warm water.

Serve at room temperature.

Note: This dish can also be made several hours ahead and reheated just before serving.) This delicious and unusual pepper dish is from Basilicata in the instep of the Italian boot. It is wonderful with grilled meat, especially Italian sausages. Peeling the peppers without roasting them first makes them particularly succulent, but peeling isn't mandatory. The dish is delicious either way.

Source:
Mario Batali

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