YELLOW PEPPERS, ONION AND SUNDRIED TOMATOES WITH BALSAMIC VINEGAR AND WALNUTS or PEPERONI GIALLI, CIPOLLA E POMODORI SECCHI CON ACETO BALSAMICO E NOCI

yellow pepper

It is rather nice to live right now (apart from normal existential problems but does one ever escape those?), this morning I have eaten a lot of cherries that I stole straight off a neighbours tree and every evening we delight in all the fire flies that are blinking around here in the dark, in between the trees, and in the grass. There are quite a few in our garden but the fields beneath our garden are full of them, they make me feel like a giant looking at an enormous luna park, I almost expect to hear laughs and screams but all I hear is the faint rustling of grass and leaves. I really understand how fairy folklore began because it is as if the olive fields here are filled with little tingelings flying around, spreading magic. I wish you were here to see it.

This dish might not be magic but still, food is magic in a way; the flavours that mingle and mix, the textures and the well being that eating brings us is magic.

Yellow peppers, onion and sundried tomatoes with balsamic vinegar served on coucous

YELLOW PEPPERS, ONION AND SUNDRIED TOMATOES WITH BALSAMIC VINEGAR AND WALNUTS or PEPERONI GIALLI, CIPOLLA E POMODORI SECCHI CON ACETO BALSAMICO E NOCI

yellow (or red) bell pepper
sweet onions
sundried tomatoes
walnuts
balsamic vinegar, a good one
salt
extra virgin olive oil
(couscous)

– Put the sun-dried tomatoes in tepid water to soak.
– Cut the pepper in thin strips and the onion in thing wedges length wise and braise these in a little olive oil until they begin to soften.
– Chop the sun-dried tomatoes, crush or chop the walnuts and add them to the vegetables. Go on braising.
– When the pepper and onion is soft but the pepper isn’t to soft, add a dash of balsamic vinegar, sauté for less than a minute and serve it either alone or together with something, I choose couscous!

yellow pepper

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