I am not kidding when I call this recipe “Italian Style”. I got it while standing in line at the Aptos Farmers Market from two elderly Italian women. Their conversation was a pastiche of both English and Italian, and finally I just asked them for the recipe because it sounded so good. They were happy to share it with a “nice young boy”… The recipe is about balance of flavors, and the quantities are approximate. The onion is the bass-line, the peppers are the high notes. The sweetness of both links them in the middle and the raisins and pine nuts round out the flavors. I use this as a dish on it’s own, and use it as a part or base for many other dishes. Mix in other things to make it a main dish, or use it on pizza or in pasta.
INGREDIENTS:
1 large brown onion 1 each- large red, yellow, green bell peppers; roasted, peeled and seeded* ¼ cup pine nuts, toasted 1/3 cup dark raisins 2 tablespoons grappa (Substitute vodka or dry white wine) 1 big pinch of coarse salt such as Maldon or Diamond Crystal Kosher 1 tablespoon olive oil, or as neededMETHOD:
Put the raisins into the grappa and macerate until ready to use.
Slice the onion in half through the equator and cook over open flame or under broiler until the cut side is blackened and charred. Turn to char the rest of the onion lightly. When it is cool enough to handle without burning yourself, scrape the char from the onion. Slice the onion through the ends, peel and slice into half moons.
Slice the pepper into 1/8– ¼ inch strips. (I use the skinnier strips for pasta dishes)
Heat a sauté pan over medium-high heat. Add the oil and when hot, add the onions. When they are softened, add the pepper strips, and toss to mix. Cook to warm.
Drain the raisins, and add the liquid. Cook until the liquid has all but evaporated, and then toss the raisins into the pan and mix in. Add the pine nuts and mix in. Sprinkle with salt.
The dish is ready to use.
Chef’s Notes and Tips:
*See “Basic Roasted Peppers” recipe.
I use this on this pizza with fresh mozzarella and shredded basil, with or without bits of Italian sausage. Use olive oil or pesto instead of tomato sauce. Toss with pasta, use on crostini, or serve as is for a side dish. This is good mixed with a sturdy green such as sautéed Lacinato or curly kale, or sautéed button mushrooms.
Serves: 4 +
Source: Chef Andrew E Cohen, via two kind Italian women.
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