Poperonata - Martha Stewart Living
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Poperonata - Martha Stewart Living
Last updated 6/12/2012 1:18:32 AM. Recipe ID 49446. Report a problem with this recipe.
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      Title: Poperonata - martha stewart living
 Categories: Condiments, Soup/stews
      Yield: 1 Cup
      3 lg Peppers, preferably 1 each
           -red, yellow, and orange
      1 lg Spanish onion, peeled
      1 tb Olive oil
      1 tb Unsalted butter
      1    Clove garlic, peeled and
           -thinly sliced
           Pinch of sugar
           Salt & freshly ground pepper
  1. Stem, seed, and remove ribs from peppers. Cut lengthwise into
  1-inch-wide strips; leave curved ends intact. Cut onion in half
  length- wise and slice into 1/4-inch-thick semicircles.
  2. Heat oil and butter in a large skillet over medium heat. Add
  garlic and onions and cook for about 2 minutes. Add pepper strips and
  sugar and toss for 2 to 3 minutes. Cover pan and turn heat to low.
  Cook, stirring occasionally until peppers are very soft, 30 to 35
  3. Remove cover and raise heat to medium. Cook, stirring often, until
  most of the liquid evaporates and peppers are nicely glazed, about 3
  minutes. Add a little water, if necessary, to avoid scorching. Season
  with salt and pepper. Serve peperonata warm or at room temperature.
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl

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Recipe ID 49446 (Apr 03, 2005)

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