Andalouse

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel the skin from ¼ each of a red and green pepper (hold over flame to scorch skin, then peel). Cut into julienne strips. Sauté in olive oil. Cool.

Add pepper pieces