summer lunch, makes me feel fine

Posted on August 18, 2008 – 11:36 AM | by beckler
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The farmer’s market is a real inspiration this time of year, and with the influx of peppers of all kinds (including the lightly bitter gypsy peppers that Rick Mahan loves to put on the menu at the Waterboy), it’s the perfect time to make peperonata. Peperonata is a versatile pepper dish that can be served with pasta are as an antipasto with bread and other good stuff. First, chop up a buttload of peppers. Next, chop an onion, and saute it briefly in a 1/4 cup of olive oil with red pepper flakes and 3 anchovies. Add the peppers and cook covered on medium-low heat for about 40 minutes. Take off the heat and add some balsamic and salt and pepper to taste. Best eaten at room temperature and can keep for a while.
I made this, pasta, grilled summer squash, and some Morant’s sausage for a late summer lunch. I drank it with a Muscadet (it went OK, not great, I could have picked a better wine with this, but I felt like drinkin’ it).

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