Julho 31, 2010 | Visitas: 3
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Peperoni Al Vaso

  • 6½ Pounds Green peppers
  • 12 Basil leaves
  • 4 Cup White−wine vinegar
  • 4 Cup Balsamic vinegar
  • 1 Teaspoon Sugar
  • 4 Teaspoon Salt
  • 4 Clove Garlic, cut in half
  • 4 Clove Garlic, chopped
  • 3½ Ounce Capers
  • 7 Ounce Canned anchovy fillets
  • Extra virgin olive oil

  1. Wash, core and seed the green peppers and cut into long thin strips. In a
  2. deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.
  3. Bring to a strong boil, then add the green peppers and cook for 10 minutes.
  4. Remove the peppers from the liquid and place on paper towels to dry. Put a
  5. layer of green peppers into a glass jar and cover with some chopped garlic,
  6. a pinch of capers, a few small anchovy pieces and a few basil leaves. Add a
  7. second layer of green peppers and repeat the process until all the
  8. ingredients have been used. Top with basil. Add fresh oil, a little at a
  9. time, pressing the jar contents down with your fingers to force the oil well
  10. down into the jar and thoroughly coat all the ingredients. At least ½−inch
  11. of oil must cover the top and any air pockets must be eliminated. Seal the
  12. jar hermetically and store in a cool dark place for 20 days.


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