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Tags: techniques
Recipe Review
bhnyc from New York, NY
The soffritto is used in the Peperonata Rustica. I must not have read the recipe carefully because I missed the fact that between prepping and cooking this takes more than five hours to make. I halved the recipe so I would have only enough for the Peperonata Rustica. After spending so long cooking this, I wish I had at least made the whole thing so there would be more for something else! This can be stored for up to a week. It tastes delicious on its own- almost like caponata. I am planning on making the PR in a few days and this better really add to the flavor of it given how long it takes to make! (As I mentioned in a different post, if you don't have a diffuser, place the saucepan on a skillet and you should be fine.) I loved the trick of grating the plum tomatoes on a box grater. All you are left with is the skin. Very clever!
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