Fried Red Peppers

Adapted from Cucina Fresca by Viana La Place and Evan Kleiman (Harper & Row, 1985)

Serves 4 to 6

“You will be amazed that so simple a preparation yields such tasty results.”

This is a miracle recipe. Make the peppers while you’re hanging around the kitchen so you can afford to be patient and not hurry them along. The slower they cook without burning, the sweeter they become.

If you make them in advance, be sure to serve them at room temperature, not cold.

I often serve these as a starter with Nanny’s Stuffed Mushrooms and a green bean salad. They are also wonderful on top of asparagus vinaigrette. Margaret likes them with anchovies.

4 to 6 red bell peppers
Olive oil

Cut the tops and bottoms from the peppers. Remove the seeds and white ribs, then cut the peppers into ½-inch vertical slices.

Cover the bottom of a skillet or saucier with a light coating of olive oil and place over medium heat. Add the peppers and stir to coat. When the peppers are hot, reduce the heat to moderate and cook them slowly until very soft with a few browned edges.