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Yield: Serves 4
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| This very simple dish can be served either as a cold antipasto or as a hot or warm vegetable to accompany meat dishes It is common throughout southern Italy. |
RECIPE INGREDIENTS
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DIRECTIONS
Heat the olive oil in a skillet until very hot. Add the bell peppers and fry over moderate heat until soft but not colored. Reserve.
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Drain most of the oil from the skillet and return it to the heat with the garlic, capers and olives. Mix well. Add the bell peppers and cook, stirring, for 5-6 minutes. Taste and season with salt, if required, and a pinch of chili pepper. Sprinkle with parsley just before serving.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 222 |
Fat. Total: | 11g |
Carbohydrates, Total: | 31g |
| Cholesterol: | 0mg |
Sodium: | 415mg |
Protein: | 4g |
| Fiber: | 5g |
% Cal. from Fat: | 45% |
Fat, Saturated: | 0g |
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