(from the Frugal Gourmet Cooks Italian) Serves 4 as an antipasto with bread. "This appears so simple that you cannot believe it will really make a change in your Italian kitchen. Trust us. The caramelizing of the peppers really toasts the sugar in them, and the result is delicious, just delicious." Core and cut the peppers into one inch wide strips. Heat a large frying pan and add the olive oil and the peppers. Saute over medium-low heat, covered, for 20 minutes. Toss the peppers often while cooking. Sprinkle the peppers with the sugar and add the wine. Continue to saute, covered 5 minutes more until the peppers are very tender and caramelized. The peppers should look very brown but not burned. Add salt and pepper to taste. Posted to EAT-L Digest 22 October 96 Date: Wed, 23 Oct 1996 13:32:10 -0500 From: Maggie Workman
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|Serving Size: 1 Serving (552g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 102 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 171.2mg||6 %|
|Potassium 1038.2mg||27 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 34.2g|
|Protein 4.9g||7 %|
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Calories per serving: 284
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