Remove tops, seed pod and thick white membrane of the green peppers. Steam the peppers until soft, about 10-12 minutes. While steaming peppers saute the onion and garlic in a large fry pan, with a small amount of olive oil until the onion is soft but not browned.
This is one of the recipes in this book that does not have its origins in an ancestor. However, it is prepared in the classic Sicilian style I learned as a boy in New York City. Olives, capers, pignoli, anchovy. All add a unique flavor that is Sicilian. The addition of raisins, which sounds ludicrous, can be done. It will give the dish a slight sweet and sour taste. I prefer it without the raisins. I named it in memory of my mother, Carrie. Why
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