Ingredients
6 1/2 lb green peppers
12 basil leaves
4 cup white-wine vinegar
4 cup balsamic vinegar
1 tsp sugar
4 tsp salt
4 cl garlic, cut in half
4 cl garlic, chopped
3 1/2 oz capers
7 oz canned anchovy fillts
1 extra virgin olive oil
Directions
Wash, core and seed the green peppers and cut into long thin strips.
In a deep casserole, put both vinegars, the sugar, salt and halved
garlic cloves. Bring to a strong boil, then add the green peppers and
cook for 10 minutes. Remove the peppers from the liquid and place on
paper towels to dry. Put a layer of green peppers into a glass jar
and cover with some chopped garlic, a pinch of capers, a few small
anchovy pieces and a few basil leaves. Add a second layer of green
peppers and repeat the process until all the ingredients have been
used. Top with basil. Add fresh oil, a little at a time, pressing the
jar contents down with your fingers to force the oil well down into
the jar and thoroughly coat all the ingredients. At least 1/2-inch of
oil must cover the top and any air pockets must be eliminated. Seal
the jar hermetically and store in a cool dark place for 20 days.
Servings: 4 servings
Peperoni Al Vaso (Marinated Peppers) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We are able to track the history of `recipes` way back into history, certainly as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. As we move into Roman times around 25BC a roman called Apicius created a number of documents describing recipes prepared by wealthy Romans. He recounts how the meals were split into starters, main course and afters, something we still use today. He also informs us how the ancient chefs made use of many herbs and spices, including a few that will be familiar to modern chefs like basil, rue and dill. Moving on, we find some recipe books which appeared in the 14th Century - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that is familiar to us all today, but instead recipes for the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private libraries. During the following few centuries, the families of Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cookbooks were in great demand, mostly as a result of better eduction, more free time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Peperoni Al Vaso (Marinated Peppers) recipe.
