Terrylightspeed Coppermine

I could also write: growing peppers in sweet and sour! My mother's old flat, indispensable cornerstone of Sunday dinners with the family ... seasonally speaking, from now on! Given that fact, not even expects to arrive in June, but really just the first sunshine and is now pepper. I must also warn that in many (including me) have tried to get the very same result, that creamy with sweet and spicy, the bread crumbs greedily attached to strips of bell pepper, but it is a dish that is especially telling, and perhaps we must resign ourselves to try (try again) and take a little 'hands. So, between the various sprays and handfuls, I can tell as it is, just like my mother did with me ... a moment ago! :))

peppers and sour according to my mother

roasts the peppers first, nice hot oven (you put them directly on the pan with a little 'with parchment paper) and when they are ready because you know it wilted and touching them feel beautiful soft skin and nice charred. Pull out, wait a bit 'and a holy patience Peel them to you slowly, you open them into strips as it is and of course remove the seeds. In a pan, sauté garlic and extra virgin olive oil, remove garlic and add the peppers, make a little flavor ', add a handful of breadcrumbs, one of sugar, a splash of vinegar and let it evaporate so losing the strong smell of vinegar. A bit 'of salt and your done! Add a little 'black olives and see that at room temperature are much better, with the toast ... How did we ever not? :))