Ingredients
3 large peppers, preferably 1 each red, yel, low, and orange
1 large spanish onion, peeled
1 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, peeled and thinly sli, ced
1 pinch of sugar
1 salt & freshly ground pepper
Directions
1. Stem, seed, and remove ribs from peppers. Cut lengthwise into
1-inch-wide strips; leave curved ends intact. Cut onion in half
length- wise and slice into 1/4-inch-thick semicircles.
2. Heat oil and butter in a large skillet over medium heat. Add
garlic and onions and cook for about 2 minutes. Add pepper strips and
sugar and toss for 2 to 3 minutes. Cover pan and turn heat to low.
Cook, stirring occasionally until peppers are very soft, 30 to 35
minutes.
3. Remove cover and raise heat to medium. Cook, stirring often, until
most of the liquid evaporates and peppers are nicely glazed, about 3
minutes. Add a little water, if necessary, to avoid scorching. Season
with salt and pepper. Serve peperonata warm or at room temperature.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Servings: 1 cup
Poperonata - Martha Stewart Living Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Food historians have proved the existence of recipes way back into distant history, in fact as far as the early Egyptians, and quite possibly further than that. Interesting though that is, sadly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As our culinary historical trip moves to more modern times there were two books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food prepared for the rich and powerful of the time. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, parsley, and basil. These new foods and tastes prompted a surge in recipe manuscripts, many of which are now in private cookery archives. Over the next few centuries, the upper-class families of the West strove to lay on the best banquets, and consequentially the best cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cookery publications were starting to become popular due to better eduction, people having increased free time and being a little richer. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Poperonata Martha Stewart Living recipe.
