Mandorlata di Peperoni (Roasted Pepper & Almond “Chutney”)
- Difficulty Level Sicily
- • 8 mixed red, yellow and orange bell peppers, left whole • 1/3 cup almonds, roasted and coarsely chopped • 1 teaspoon sugar • 2 tablespoons white wine vinegar • 1 teaspoon salt • ½ cup tomato sauce • ¼ cup golden raisins • A few leaves of torn basil
- Preheat a broiler or light a grill. Place the peppers, skin and stems left intact, on a baking sheet lined with aluminum foil. Roast or grill, turning occasionally, until the peppers are shriveled and their skins are completely blackened and charred. Remove the peppers to a paper bag and seal the bag until the peppers cool. Peel and clean the peppers, discarding the skins, seeds, stems, and inner white membranes. Cut the cleaned peppers into ½ inch strips.
- To a saucepan, add the peppers, almonds, sugar, vinegar, salt, tomato sauce and raisins. Turn the heat to medium-low, and allow to simmer, stirring frequently, until the sauce and vinegar have evaporated, about 5-7 minutes. Remove to a glass or ceramic bowl and allow them to cool. Cover and let the peppers sit for at least 8 hours, or overnight in the refrigerator, so that the flavors meld together. Return to room temperature prior to serving. Garnish with torn basil and a drizzle of good olive oil and serve with crusty bread. Buon appetito!
Majella Home Cooking
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo ...Read more about this chef..
Benvenuti a Majella Home Cooking! I’m Michelle Capobianco and welcome to my Italian kitchen! Majella - pronounced “mah-yel-lah”- is a mountain in the central Italian region of Abruzzo and is the star of my dreams, source of my inspiration and beloved summer playground. I was a corporate attorney for nearly ten years and turned my passion for Italian gastronomy and culture into a "second-chance" career as a private chef, caterer and cooking instructor. Please join my community of subscribers for recipes, anecdotes and news about products and upcoming events. A presto e buon appetito!
Phone : 917.583.8132
E-Mail : firstname.lastname@example.org
Subscribe / Connect
Subscribe to our e-mail newsletter to receive updates.