Italian Farm House Cook book---looking for recipe

[sharon kopenski]

Returned book to library and now I need the recipe to preserve green peppers. It called for boiling peppers in vinegar for 3 min and then just covering them with oil and refrigerate. Does anyone have the book and could look up the recipe. I would really appreciate it. Thanks

[wallycat]

Here you go...There may be typos...I will edit later but want to post so someone doesn't type it all in again :)
(and let me know if this is the right one!)

8 pounds red and green bell peppers
1/4 cup capers, preferably preserved in salt
8 imported dried bay leaves
4 cloves garlic, green germ removed, cut lengthwise into paper-thin slices.
2-1/2 cups (gently packed) fresh basil leaves
4 to 4-3/4 cups extra virgin olive oil...

1. roast peppers over open flame. Transfer to heavy brown paper bags or wrap loosely in alum. foil and let steam until they are cool enough to handle, at least 15 minutes.
2. When the peppers are cool, remove the stems, seeds, and skin. the skin should simply slide off the pepper, but you may need to scrape off stubborn bits with a sharp knife. Do not rinse the peppers, for you will rinse away valuable flavor.
3. Cut the peppers into 1-1/2" squares, lay them on a tea towel and carefuly pat them dry.
4. Divide the peppers between 2 wide-mouth 1-quart jars, interspersing the capers, bay leaves, garlic, and basil among the peppers. Cover completely with oil, leeaving at least 1/2 " of headroom. At this point you can serve them after several hours, or refrigerate if you aren't going to process them (see note).
5. To process, place the jars into a kettle, cover by at least 4" of water, and cover the pot. Bring to a full boil and boil for 20 minutes (the temp. should reach 210F). Turn off the heat, leave the jars in the water until the water is cool, then remove and store the jars in a cool dark place. Leaving the jars in the water until it has cooled is vital, for removing them while they are hot may cause them to burst. Let the processed peppers sit for 1 week before eating.
NOTE: Even though these peppers are completely covered with oil, I have learned from sad experience that they willnot keep out of the refrigerator with out fermienting. If you do not process them in a water bath, reduce the amount of oil and eat the peppers as an antipasto the day you prepare them, or refrigerate them on the coldest shelf at the bottom of the refrigerator no longer than 1 week. There is a flavor and texture difference between the fresh and the canned peppers, but each is delicious in its own way.

[sharon kopenski]

Wallycat, I should know that the cookbook queen would have the recipe. After all your typing, it is not the one I was looking for. I swear all it was, was boiling the peppers in vinegar and then storing in oil. I might use your recipe as I have a garden full and want to save. In the past I have chopped and frozen but I was looking for something quite different. Thank you again and if you get a chance could you take another look and see if there is any other recipe that might have been it. Again, thank you for all your efforts.

[Little Bit]

I just got a copy of Elodia Rigante's Italian Immigrant cooking (or whatever the title is) and remember seeing a similar recipe. Is it possible that you saw the recipe in this other book instead? (I bought a copy of this one based on BB recs, and it really does look nice.)

[wallycat]

OK, try this one :)

1 cup best-quality white wine vinegar, 5 percent aciditiy
1-1/2 pounds bell peppers, stemmed, seeds and pith removed, cut lengthwise into 1/4" wide strips
2 cloves garlic, cut paper thin lengthwise
1-3/4 to 2 cups extra virgin olive oil..

1. Place vinegar and 5 cups of water in a large saucepan, cover and bring to a boil over med. high heat. Add the peppers, cover, return to a boil and cook until they are to your liking (they will be perfectly crisp-tender after 5 minutes).
2. Drain the peppers, spread them out on a tea towel, pat them dry, and let cool.
3. Place the cooled peppers in a wide mouth 1 quart jar, interspersing the slices of garlic among them and packing the peppers rtightly. Pour the oil slowly over them. It should completely cover the peppers.
4. Cover the jar and let sit in the refrigerator for at least 3 days before sampling.
NOTE: Although peppers prepared this way will keep indefinitely as long as they are completly covered with oil, they are best if eaten within 3 months. Refrigerate them to be on the safe side. Just remember to remove them from the refrigerator several hours before serving so the peppers come to room temperature.

[sharon kopenski]

THAT'S IT !!!!!! Thanks you so very much, I picked 38 peppers last night and have been dreading processing. Oh I love you!!