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Pan Fried Bell Peppers

Peperonata in saor
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves6 as a side dish
  • Active time:20 min
  • Start to finish:1 hr 10 min
November 2009
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  • 1 lb yellow bell peppers (2 or 3), cut into 1/4-inch-thick strips
  • 1 lb red bell peppers (2 or 3), cut into 1/4-inch-thick strips
  • 1 lb onions, preferably spring bulb onions, white part only, thinly sliced lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • Garnish

    Chopped parsley
  • Toss peppers and onions with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch skillet then cook, covered, over medium-low heat, stirring occasionally, until vegetables are wilted and very tender, about 45 minutes.
  • Drizzle with balsamic vinegar and season with salt and pepper to taste.
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