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Sweet and Sour Peppers

di Academia Barilla

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Sweet and Sour Peppers
40 minutes


Side dish

Ingredients for 4 people

1 pound peppers
1/2 pound zucchini
3 tablespoons pine nuts
2 1/2 tablespoons raisins
2 cloves garlic
1 bunch basil
2 tablespoons light brown sugar
1 cup white wine vinegar
1 sprig tarragon
3 1/2 tablespoons olive oil
Salt and pepper to taste

Preparation 20 minutes preparation + 20 minutes cooking
1. Steep tarragon in vinegar for 24 hours

2. Plump raisins in warm water until soft, but not dissolved

3. Core, seed and dice peppers

4. Cut zucchini into 1/8-inch rounds

5. Heat oil in a pan and sauté unpeeled garlic cloves for a few minutes

6. Add light brown sugar, zucchini, peppers, pine nuts, drained raisins, a pinch of salt and a dash of pepper

7. Serve warm

8. Cook over high heat for a bit, then turn heat down, cover and cook for 15 minutes, stirring occasionally

9. Splash vegetables with tarragon vinegar and continue cooking for a few minutes, until cooking liquid thickens to a thin syrup

10. Spoon vegetables into a serving dish and garnish with fresh basil leaves