I just finished up a batch of homemade caponata - I love the stuff. Make bruschetta toasts and slather with caponata. Serve it as a side dish or a relish.
The peppers can be eaten as an appetizer, chopped and mixed into pasta sauce or any tomato sauce, tomato soup, pureed into a salad dressing, chopped and added to garlic and tomato for a bruschetta topping.
Deanna: Gina: What kind of Hitalians are you ? If the Roasted Peppers don't have vinegar in them,
You can make Peppers and Eggs.or
Agilo e Olio con Pepe:
Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.
Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and an Italian pinch of ground red pepper.
Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU  {{gwi:1492752}}
Deanna: Gina: What kind of Hitalians are you ? If the Roasted Peppers don't have vinegar in them,
You can make Peppers and Eggs.or
Agilo e Olio con Pepe:
Hi Everyone: I did the Red bell Pepper thing again tonight . I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.
Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and an Italian pinch of ground red pepper.
Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU  {{gwi:1492752}}
Two of my favorite things to do with roasted red peppers.
Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche
(1) Double Pate Brisee crust from Silver Palate for a 9x13 pan:
Ingredients:
3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled (5.3 oz) 6 Tbsp Shortening, chilled 1/2 C ice water
Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours.
Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes.
Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly.
(2) Filling
Drop oven temp to 375F.
1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta)
Lou, I bought Caponata, now need to know what to do with it. I'm making baguettes this weekend so will try Gina's idea.
The pasta you posted and Jessy quiche both sound really good. Hmmmm...........coin toss??? Aw, I'll probably try both to use the roasted peppers I bought.
The peppers aren't difficult for me, it's the Caponata that I've never eaten.................
Jessy: I had to press 1 to contiune in English for the first part. But after I looked at the Recipe, I probably wing this every few days, without realizing it. I might sub some Imported Sharp Provolone. Denna: Gina could help you out better. I'm a bread dipper.
I made versions of this and didn't know it.
If you look at the Sausage thread above. It has Onions,Roasted Peppers, Mushrooms,Garlic, Tomato Sauce, Basil, an Italian pinch of Red peppern and Oregano. I forgot!!! a shot of Red Wine and a glass for the Chef. Now if you simmer chopped Eggplant and add this with Raisins Nuts, Olives , etc. What more could you ask for????? Except for a half loaf of bread. AND ! Another glass of wine. You could take out the Sausage, if you want but I'll leave it. Lou
sandwich spread (like a muffaletta) transform plain old tomato/spaghetti/lasanga sauce - add a couple of tablespoons toss it with some pasta put some on the floor and blame the dog (just checking to see who is reading)
Gina_W
hawk307
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