Pot Pie Farm Harvest Brunch: Sauté of Market Peppers

Serve this sauté as a main course with fried eggs, over rice, or with polenta or pasta.


| July/August 2005


Sauté of Market Peppers
Serves 6 

Fragrant, firm, some with a hint of heat—late-summer peppers are as delicious and varied as they are beautiful. Try corno di toro, a long, slightly spicy pepper, or mix colors and varieties to get a peppery, almost smoky taste. This sauté, called piperade in Basque country or peperonata in Italy, lends itself to improvisation. Serve it as a main course with fried eggs, over rice, or with polenta or pasta. Leftovers make delicious pizza or bruschetta.

6 to 8 medium red, yellow, orange, and green peppers (corno di toro, Hungarian sweet)
3 to 4 tablespoons olive oil
2 medium onions, sliced lengthwise in 1/4-inch slivers
1 serrano chili, optional
2 to 3 garlic cloves, slivered
5 to 6 leaves of fresh sage or 1/2 teaspoon dried sage leaves, crumbled
Salt
Freshly ground pepper

1. Wash peppers, stem and seed them, and remove any large ribs. Cut length­wise into 3/8-inch strips.

2. Heat olive oil in a skillet. Sauté onions for about 5 minutes until clear. Add ­peppers, serrano (if desired), and garlic, and continue sautéing over medium heat, ­stirring occasionally, for about 6 to 8 minutes, until the peppers begin to wilt.

3. Add sage, salt, and pepper. Lower heat, stir ingredients, cover pan, and cook about 6 minutes or more, until peppers are barely wilted. Serve hot or at room temperature.





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