Fried Peppers and Onions
Grilled veal chops are a perfect companion to these luscious peppers,
but they also go well with a well flavored meat loaf. Use them as part
of an antipasto buffet or pile them onto grilled Italian sausages in
Makes 6 servings
2 tablespoons olive oil
8 large Italian banana or frying peppers, seeded and cut into strips
2 large onions, halved lengthwise and cut lengthwise into strips
1 teaspoon dried Italian herbs, such as oregano, marjoram, rosemary,
and thyme, or a prepared mix
Salt and freshly ground black pepper to taste
Heat the oil in a medium size heavy
skillet over medium heat.
Stir in the peppers and fry, stirring,
until translucent, 18 to 20 minutes.
Stir in the onions and herbs, and fry,
stirring, until the peppers and onions are golden, about 15 minutes
Season with salt and pepper. Serve hot.
I also like this at room temperature on a cold buffet along with ham,
salami, sausages, and plenty of cheeses.