I like this cookbook so much I have two copies - one in the city and one in the country. My original copy is dog-eared and falling apart.
This is a miracle recipe.
You will be amazed that so simple a preparation yields such tasty results. The longer the peppers cook without becoming dark brown or burned at the edges, the sweeter they will be.Make them while you're hanging around the kitchen so you can afford to be patient and not hurry this up. If you decide to make these peppers in advance, remember to serve them at room temperature – not cold.
I often serve this as a starter on a plate with Nanny's Stuffed Mushrooms and Green Bean Salad. It’s also good served on top of asparagus vinaigrette. Margaret likes it with anchovies.
Fried Red Peppers
Adapted from Cucina Fresca by Viana LaPlace and Evan Kleiman
4 to 6 red bell peppers
Cut the tops and bottoms off from the peppers. Remove the seeds and the white ribs inside. Cut the peppers into 1/2 inch vertical slices.
Cover the bottom of a skillet or saucier with a light coating of olive oil, and turn the heat to medium. Add the sliced peppers. Stir. When the peppers get hot, turn the heat down to moderate, and cook the peppers s-l-o-w-l-y until soft with a few browned edges.
When done, put the peppers with their oil into a bowl or onto a platter. Cool to room temperature.