Sautéed Peppers in the Style of Béarn

Serve these peppers with the calf’s Liver as Prepared in the Valley of Ossau, or with thick slices of country-cured ham. In the Béarn they often garnish hot slices of foie gras with these fried peppers. Use thin-skinned green, Italian-style “frying peppers”—sometimes called Hungarian or sweet Gypsy peppers—for this dish; they do not need to be peeled. If unavailable, substitute farm-stand bell peppers and peel them.