*  Exported from  MasterCook  *

              ITALIAN WHOLE ROAST PEPPERS IN HERBED OLIVE O

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Gifts                            Canning
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----NORMA WRENN NPXR56B-----
   3       lb           Sweet peppers, a mixture of
                        Red and yellow
   1       tb           Salt
   3       c            White wine vinegar
   6                    Cloves garlic
   9                    Fresh or dried bay leaves
   6                    Fresh rosemary sprigs
   2       tb           Black peppercorns
   3       c            (about) good-quality, fruity
                        Olive oil

  Preheat an oven to 500 degrees F or preheat a broiler,
  or prepare a fire in a charcoal grill.  Arrange the
  peppers in a shallow pan, on a broiler tray, or on a
  gril rack, and roast or grill, turning to color
  evenly, until blackened on all sides, 3 to 4 minutes
  per side. Slip the pepeprs into a plastic bag and
  close the top. Let stand to allow the skins to steam
  and loosen, 4 to 5 minutes.  Remove the peppers from
  the bag and slip off the blackened skins. Gently pull
  or cut out the stems. Make a single lengthwise slit in
  each pepper and remove the seeds. Rinse and pat dry.
  
  In a small, nonreactive saucepan, combine the salt and
  vinegar and bring to a boil over high heat. Meanwhile,
  put the roasted peppers in a clean, dry
  stainless-steel, glass, or ceramic bowl or in a jar.
  Pour in the hot vinegar to cover and top with plastic
  wrap, a lid or other cover. Let stand overnight at
  room temperature.
  
  The next day, drain off the vinegar and remove the
  peppers from the bowl or jar.  Pat the peppers dry
  with paper or cloth towels. Pack them into dry,
  sterilized jars, forming alternate layers of red and
  yellow peppers and tucking in the garlic cloves, bay
  leaves, rosemary sprigs, and peppercorns as you do.
  Pour in the olive oil to cover; as you add the oil,
  slide a knife between the peppers and the jar sides to
  break up any air pockets and to make sure the oil
  penetrates fully.
  
  Top with tight-fitting lids. Store in a cool, dark
  place for 1 week. At the end of that week, retrieve
  and discard the garlic cloves, then store the peppers
  in the refrigerator. They will keep for up to 3 months.
  
  You have likely seen commercial versions of these
  peppers dramatically displayed in Italian
  delicatessens, here or in Italy, where tier after tier
  or red and yellow sweet peppers are packed in huge
  decorative jars that perch on counters or shelves.
 


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