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MAKES 4 SERVINGS - 1/4 cup (2 fI oz/60 ml) extra-virgin olive oil |
Peppers are grown all over Italy, including the northern region of Piedmont, where they are roasted for salads, are an important part of bagna cauda, are stuffed and baked, and are preserved in vinegar or olive oil. Peperonata, |
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In a large frying pan over medium heat, warm the olive oil. Add the onion and sauté unti! tender, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute longer. Buon appetito ! |