Sweet & sour peppers with almonds (mandorla
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Sweet & sour peppers with almonds (mandorla
  Sweet    Vegetables    Peppers    Almonds    Italian  
Last updated 6/12/2012 1:25:44 AM. Recipe ID 59813. Report a problem with this recipe.
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      Title: Sweet & sour peppers with almonds (mandorla
 Categories: Italian, Vegetables
      Yield: 8 Servings
 
    1/3 c  Dark raisins (2 oz.)
      3 md Red bell peppers
           (about 1-1/4 lbs.),
           Quartered and deribbed
      2 md Green bell peppers
           (about 3/4 lb.),
           Quartered and deribbed
      3 tb Extra-virgin olive oil
    1/3 c  Slivered almonds
           (1-1/2 oz.)
      2 tb Sugar
      3 tb Red wine vinegar
  1 1/2 ts Salt
 
  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.  (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.
 




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Recipe ID 59813 (Apr 03, 2005)

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