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
It is quite feasible to follow the history of written cooking instructions back into the far past, in fact as far as ancient Egypt, and possibly even further than that. In practice though, these, old records were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient 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 blissful and exhilarated. Closer to modern times, we have a couple of books which date from the 14th Century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of food on the menus of the rich. During the succeeding few centuries, the rich families of Wesstern Europe strove to lay on the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. However, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications are starting to become popular mostly due to higher levels of literacy, people having more free time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Poperonata Martha Stewart Living recipe.
