TRICOLOR PEPPERS WITH REDUCED BALSAMIC1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 2 to 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano Salt and pepper to taste Reduced balsamic vinegar,* for drizzling Preheat the broiler or a grill to high. Cut the peppers in half and seed and devein them. Brush them with some of the olive oil. Roast them over the grill or under the broiler for about 2 to 3 minutes or until just beginning to color, turning once. Do not overcook them; they should be al dente, with a hint of crispness. Slice them into 1-inch-thick strips and toss them with about 1 tablespoon of the remaining olive oil, the oregano, and salt and pepper. Serve on a platter and drizzle with reduced balsamic vinegar. Tip: David also suggests adding sautéed onions to this dish, but doesn’t here because “Papa Greco doesn’t like onions.” Makes 4 servings From: Mike’s Deli and Arthur Avenue Caterers; David and his father, Michele "Pops" Greco Source: The Arthur Avenue Cookbook: Recipes and Memories from the Real Little Italy by Ann Volkwein* TO REDUCE BALSAMIC VINEGAR:In a small saucepan, bring balsamic vinegar to boiling over medium-high heat. Reduce heat and boil gently about 5 mintues or until reduced by half (vinegar will thicken slightly).
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