Agrodolce Di Peperoni Sweet And Sour Peppers Recipes

Steps:

• Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
• Fry the pepper strips, stirring often, until golden brown.
• Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
• Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
• Season to taste with salt and freshly ground pepper. Serve hot or cold.

Steps:

• In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
• Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
• While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
• Serve the caponata at room temperature.

Steps:

• Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
• Heat wok or other large saute pan on high.
• Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
• Add peppers and fry for a minute.
• Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
• Bring to a boil.
• Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
• Serve topped with remaining seeds and scallion.