Instructions On the bread of your choice, spread a thick layer of pepperonata, and cover with thick slices of good domestic provolone. Spread the Olivada on the top slice of bread..
Yield: Approximately 2 quarts
- ½ cup olive oil
- 2 pounds red, yellow, green peppers (or all green), seeded and cut into ½-inch slices
- 2 pounds red or yellow onions, peeled and cut into ½-inch slices
- 1 tablespoon garlic, finely chopped
- 1 tablespoon red wine vinegar
- 1 quart chopped tomatoes or tomato fillets, drained
- 1 tablespoon each, chopped parsley and basil (optional)
- Salt and pepper to taste
1. In a large rondo or skillet, heat the olive oil, add the peppers and cook over medium heat until the onions begin to soften.
2. Stir in the garlic, cook for 1-2 minutes. Add the vinegar, raise the heat and boil down the vinegar to a syrup (until it almost disappears).
3. Stir in the tomatoes, reduce the heat to medium and continue cooking for about 10-15 minutes or until the peppers and onions are very tender.
4. Season with the herbs, salt and pepper. Serve hot or cold.
Yield: 2 ½ cup
- 2 cups oil-cured pitted black olives
- 2 cloves garlic, peeled
- ½ cup extra virgin olive oil
1. Puree the pitted olives and garlic together in a food processor or blender.
2. Pour in the olive oil and blend until smooth.