Agrodolce Di Peperoni Sweet And Sour Peppers Recipes

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AGRODOLCE DI PEPERONI (SWEET AND SOUR PEPPERS)



Agrodolce Di Peperoni (Sweet and Sour Peppers) image

Make and share this Agrodolce Di Peperoni (Sweet and Sour Peppers) recipe from Food.com.

Provided by English_Rose

Categories     Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 large yellow pepper, de-seeded and cut into thick strips
1 large red pepper, de-seeded and cut into thick strips
3 anchovy fillets
2 garlic cloves, peeled
6 black olives
1 tablespoon capers
1 tablespoon sugar
4 tablespoons white wine vinegar
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 231, Fat 21.5, SaturatedFat 3, Cholesterol 2.5, Sodium 233.7, Carbohydrate 9.6, Fiber 1.6, Sugar 4.9, Protein 1.9

POLPETTINE IN AGRODOLCE DI GANGIVECCHIO (SWEET SOUR MEATBALLS)



Polpettine in Agrodolce Di Gangivecchio (Sweet Sour Meatballs) image

This recipe is from the restaurant located in Gangivecchio, the 600-year-old Tornabene family home in Sicily. In Italian, antipasti literally means "before the meal." Appropriately enough, antipasti are small portions of foods that are served as a tantalizing overture to the fundamental courses in a menu. At Gangivecchio, they typically serve three or four of an assortment of antipasti rustici. A small amount of each antipasto is arranged on individual plates for every diner. In Sicily, until the last several decades, antipasti were served only at special celebrations or large functions like weddings and official receptions. Many Sicilians were too poor and too busy to prepare antipasti. Restaurants really invented antipasti, which were and are often still temptingly displayed on a long table containing as many as two dozen or more dishes. These dishes ranged from stuffed vegetables to marinated seafood, usually served at room temperature.

Provided by Member 610488

Categories     Veal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground veal
1 large egg
1 cup fresh breadcrumb
2 tablespoons fresh Italian parsley, chopped
2 1/2 tablespoons fresh pecorino cheese, grated
salt & freshly ground black pepper, to taste
4 tablespoons olive oil
2 medium onions, thinly sliced
3 tablespoons red wine vinegar
1 1/2 tablespoons sugar
2 tablespoons water

Steps:

  • In a bowl combine the veal, egg, bread crumbs, parsley, and pecorino and season with salt and pepper. Shape lightly into 1-inch balls (about 36).
  • Heat 2 tablespoons of the oil in a frying pan. Cook the veal balls over medium heat until brown all over and just cooked through, about 12 minutes. Transfer to a plate lined with paper towels to drain.
  • Add the remaining 2 tablespoons of oil to the pan and stir in the onions. Season with salt and cook over medium-low heat until the onions are limp, about 15 minutes, stirring often. Don't let the onions brown.
  • Stir in the vinegar, sugar, and water.
  • Return the meatballs to the pan and gently turn to coat them lightly in the sauce. Cover and cook over medium-low heat for 5 minutes, shaking the pan frequently. Transfer to a serving dish and cool. Serve at room temperature.

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