L'Italo-Americano

THURSDAY, SEPTEMBER 30, 2021 www.italoamericano.org 26 L'Italo-Americano I o n l y e v e r c o o k sweet peppers in the summer when they are in season. T h e y a r e t h i c k f l e s h e d , s w e e t , a n d f l a v o r f u l , i n c o n t r a s t t o t h e i r s a d w i n t e r counterparts. In Italy, as the weather turns cold in the fall, they become watery and tasteless, I forget about t h e m u n t i l n e x t M a y o r June. It's almost October, but it's still bright and warm in U m b r i a so we can take a d v a n t a g e o f s u m m e r v e g e t a b l e s f o r a l i t t l e longer. I l o s t c o u n t o f t h e n u m b e r o f t i m e s I h a v e c o o k e d p e p p e r s i n t h i s aromatic stir fry, so rich of umami due to the classic M e d i t e r r a n e a n combination of anchovy, LETIZIA MATTIACCI capers and garlic. M y m o t h e r m a d e t h i s dish with white vinegar and s u g a r , w h i c h i s t h e t r a d i t i o n a l w a y t o m a k e sweet and sour vegetable dishes in Southern Italy. H o w e v e r , I f i n d t h a t balsamic vinegar and sweet peppers is a marriage made in heaven. P l e a s e t r y a n d l e t m e know if you agree. Ingredients (Serve 4) 2 l a r g e r e d o r y e l l o w peppers 3 tablespoon extra-virgin olive oil 1 g a r l i c c l o v e , f i n e l y minced 1 t a b l e s p o o n s a l t e d capers, rinsed 2 anchovy fillets 2 tablespoon balsamic vinegar 1 t a b l e s p o o n b a s i l o r mint leaves, torn into small pieces Deseed the peppers and cut them in 1/2-inch wide strips. Preheat a heavy cast iron pan. When hot, add the olive oil and pepper strips and cook over a fairly high heat for 10 min, stirring often to prevent burning. When the peppers are l i g h t l y c h a r r e d a n d s o f t ( t h i s w i l l t a k e 6 t o 8 minutes) add the minced g a r l i c a n d a n c h o v i e s , stirring quickly to avoid burning. Add the balsamic vinegar, stir for a further m i n u t e , s p r i n k l e w i t h chopped basil and/or mint, and remove from the heat. Allow the peppers to rest for at least one hour and - even better - for up to two days before serving. It is a c t u a l l y p r e f e r a b l e t o prepare the peppers one day ahead and store them in the refrigerator, as their flavor improves with time. S e r v e c o l d o r a t r o o m temperature. L e t i z i a M a t t i a c c i i s a c o o k b o o k a u t h o r a n d owner of Alla Madonna del Piatto Cooking School and A g r i t u r i s m o i n A s s i s i , U m b r i a , h t t p s : / / i n c a m p a g n a . c o m . T h i s recipe has been previously p u b l i s h e d i n M r s . M a t t i a c c i ' s c o o k b o o k , entitled "A Kitchen with a view." The final result, glazed and delicious, and the raw matter, summer peppers! (Photos courtesy of Letizia Mattiacci) Balsamic glazed peppers LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES

• Cover