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

  • For best flavor in this colorful Sauté of Market Peppers, don't rely on just bell peppers. Get to know some heirloom varieties and try paprika, Hungarian or sweet banana—and throw in a spicy chili or two.
    Photo By Renée Comet

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
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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