Serve with bluefish or steak, or use to top pizzas. Add the peppers to salads or serve with fresh ricotta on French bread toasts.
|3||tablespoons blanched sliced almonds|
|1/4||cup olive oil|
|1||pound mixed hot and sweet green or purple peppers, cut into very thin rounds, seeds included|
|Salt and black pepper, to taste|
|2||tablespoons golden raisins|
|1 1/2||tablespoons red wine vinegar|
1. In a large dry skillet, toast the almonds over medium-high heat, shaking the pan constantly, for 2 to 3 minutes or until the almonds are golden. Transfer the almonds to a bowl.
2. Wipe the pan and place it over high heat. Add the oil. When it is hot, add half the peppers and salt. Cook, stirring occasionally, for 3 minutes or until the peppers are tender. Add black pepper. Use a slotted spoon to transfer the peppers to a bowl.
3. Cook the remaining peppers with the raisins and salt in the same way. Transfer the mixture, including the oil in the skillet, to the bowl of peppers. Taste for seasoning and add more salt and black pepper, if you like.
4. Stir the vinegar into the pan and cook over high heat for 1 minute. Immediately pour over the peppers and toss gently. Cool slightly and fold in the almonds. Adapted from T.W. Food Restaurant