As I rediscover some of my oldest cookbooks, I find treasures. Then I let it go in the direction I have taken. This came from the Quartet voume of the Time-Life Foods of the World series. It's simple and delicious. I started making it when Italian Frying Peppers were in season (and I wanted to try something new with a farm stand bounty). Other peppers would suit, and some of the brilliant colors would look great; just adjust the cooking time. Warm or cold? Both!

Share: