Sweet Pepper and Parmigiano Topping

Featured Cookbook

Crostini Bar
Roasted Eggplant Topping
Sweet Pepper and Parmigiano Topping
Gorgonzola-Walnut Topping

Book Description

This book is the follow-up to the successful Perfect Party Food. Happy Holidays from the Diva-of Do-Ahead brings the same how-to and do-ahead approach to creating menus for 12 holidays-with special emphasis on Thanksgiving and Christmas-as well as tips on recipe variations, decorating, and serving.

... (more)

Happy Holidays from the Diva of Do-Ahead: A Year of Feasts to Celebrate with Family and Friends

Authors: Diane Phillips

Date: September 2006

ISBN: 155832321X

Publisher: Harvard Common Press

Paperback

ORDER/INFO

Sweet Pepper and Parmigiano Topping
Recipe from: Happy Holidays from the Diva of Do-Ahead
by Diane Phillips
Cookbook Heaven at Recipelink.com

Sweet tender Italian green frying peppers and nutty Parmesan cheese pair up for another delicious topping for toasted breads or crackers. It’s also great on sandwiches or burgers. Use authentic imported Parmigiano-Reggiano for this recipe.

Makes about 2 cups

2 tablespoons olive oil
6 thin green sweet Italian frying peppers, cored and cut into 1/2-inch rounds
2 large sweet yellow onions, finely sliced into half moons
1/4 cup tomato puree
1 teaspoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh Italian parsley
2 ounces Parmigiano-Reggiano cheese, finely chopped

In a large skillet, heat the oil, add the peppers and onions, and sauté for about 3 minutes, until they cook down a bit, stirring so that they don’t brown.
Sprinkle the mixture with the tomato puree, sugar, salt, and pepper, and cook until the tomato has almost evaporated and the peppers are softened, about 10 minutes. Stir in the parsley.
Remove the mixture to a small bowl. Allow to cool to room temperature and then stir in the cheese.

Diva Do-Ahead: At this point, you can cover and refrigerate for up to 4 days. Serve at room temperature.

More From This Book: