Peperoni Mandorlati

Sicilian sweet and sour peppers, agro dolce technique inherited from the invading Saracens. Pairs nicely with grilled pork chops or sautéed chicken.

Yield:
Serves 8
Category:
Vegetables
Cuisine:
Italian

INGREDIENTS:

  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 5 bell peppers, in assorted colours, cut lengthwise into 1/4 inch strips
  • 1 lb plum tomatoes, coarsely chopped
  • 1/4 cup currants or raisins
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1/4 cup blanched almonds
  • black pepper to taste

DIRECTIONS:

  1. In a large, heavy bottomed skillet over medium heat, saute the onion in the olive oil until translucent, about 3 minutes. Add the peppers and stir to combine with the onion. Add the tomatoes and lower the heat, then add the currants and stir to combine. Simmer for 8 minutes.
  2. While the sauce is simmering: In a small bowl, stir together the salt, sugar, vinegar and lemon juice until the sugar dissolves. Reserve.
  3. In a small skillet over medium heat, toast the almonds until golden. Let cool and coarsely chop.
  4. Remove the peppers from the heat and immediately add the vinegar mixture and the toasted almonds. Stir to combine and serve hot or at room temperature.

Print