4171 Pimentos for serving with cold meat

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Chop 1 large Spanish onion and cook in 1 dl ( fl oz or ½ U.S. cup) olive oil until a golden colour. Add 500 g (1 lb 2 oz) skinned and deseeded red pimentos and allow to cook together for 15–20 minutes.

Add 3 dl (½ pt or U.S. cups) good quality vinegar and reduce by half; season with salt and pepper then add a touch of garlic, dl (9 fl oz or 1⅛ U.S. cups) tomato purée, and 100 g oz) sultanas.

Cover with a lid and cook very gently for 1½ hours. Serve cold.