Nobody can resist these caramelized bell peppers even people who usually dislike peppers. It’s an italian recipe that I learned from my mother but I believe it has some oriental influence. photos by coco zordan
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Caramelized Bell Peppers
cakeThe Recipe
Servings
4
Prep time
5 min.
Cooking time
15 min.
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Ingredients
red bell peppers in strips 2
yellow or orange bell pepper 1
XVOO 1/2 cup
sushi vinegar 3 tbp
basil leaves 6 or more
- if you don’t have the sushi vinegar
red or white wine vinegar 2 1/2 tbs
light brown (or white) sugar 2 tsp
salt 1/2 tsp
Directions
wash,stem,seed and cut the peppers into 1/4-inch strips
heat oil and vinegar (and sugar/salt if not using the sweet sushi vinegar) in a wok or large skillet on medium high. Add the peppers and keep stirring to avoid they get burnt. By continuously stirring the peppers will release a kind of dense delicious sauce. Don’t overcook them. When they start to look a bit softer and brownish remove them from the heat.
Add the basil leaves when the peppers have cooled down.
