Sautéed Peppers

Peperoni in Padella

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Peppers always remind me of Rome. There is something about their colours which conjure up what it is like when the Rome football team wins a game - the entire city becomes a mass of flapping red and yellow flags. The sensuous texture of peppers is also very Roman - ‘heavy-handed elegance’ describes it rather well. Not for the Roman palate the delicate flavours of subtle herb and cream, no place here for shallots - bring on the garlic! No Roman cook has ever had time to spare in fussing over