Sunday, September 23, 2012

Sott' olio

Farmer's market red peppers, plus homegrown orange ones, roasted and peeled. . .

Folded into jars with their researved juices, vinegar and salt, then topped with a slick of greeny extra-virgin olive oil.


I can hardly wait for the winter afternoon when I open a jar, smear some goat cheese on fresh ciabatta, drop a couple of slices of pepper on top, and bite into summer.


7 comments:

GrafixMuse said...

Very pretty! I bet they will tase so good!

Michelle said...

Those look yummy, I love preserved peppers. Do you process the jars or just keep them in the fridge? I'm hoping my pepper plants will produce enough this year so that I can do something similar.

Stefaneener said...

GrafixMuse (how I love your new picture)I can hardly wait to taste them.

Michelle, I didn't process these, so they're relying on the vinegar. If I made a lot or planned to keep them longer, I'd heat the vinegar and process. I'm doing as the Italians do for this one.

Curbstone Valley Farm said...

I so SO need to make this! I have quite a few peppers staring at me forlornly from the garden beds, begging me not to waste them. This is great way to use them, and then I can serve them on some goat-cheese-slathered crostini. Yum!

Stefaneener said...

CVS, no kidding! One of my kids said to me today, "I can't believe we're not in Italy." Cracked me up, and not a week goes by that someone doesn't whine a tiny bit about food or coffee or walkable cities. . .

Peppers -- Why I Garden! Maybe I'll put it on a t-shirt.

kitsapFG said...

Simply beautiful. I love preserved peppers like that. Now if only the peppers on my plants in the greenhouse would hurry up and grow out before the cold weather arrives.

Kristin Sherman Olnes said...

Oh goodness the jars' contents are pretty and your description of how you'll eat them sounds wonderful.