|Art of Italian Regional Cooking|
|by Gianni Salvaterra|
A region-by-region gastronomic tour of 20 regions in Italy. Instructions are given for making four courses from each region, and each features an ...
1 - 10 of 116 for fried italian peppers
Italian Frying Peppers are light green ... preparing a scaled down version of the anchovy-stuffed peppers, but are a bit sweet for the unstuffed version.
Heat large fry ... powder, salt, and pepper. Cook on ... sliced sweet and hot peppers. Add oregano. Fry until peppers and potatoes are tender, stirring often.
Remove stem, seed and pith from peppers, cut lengthwise ... 15 minutes or just until limp and tender. Salt to taste. Serve while hot. Makes 4-5 servings.
Wash and seed peppers. Cut into ... Add peppers; coat well with oil. Stir in oregano and salt. Cover. Simmer for 20 minutes, stirring frequently. Serves 2.
Preheat the oven ... with salt and pepper. Season each ... salad with the fried green tomato, remaining ... parsley, and edible flowers. Makes 4 servings
Clean and wash or skin and wash chicken, pat dry. Mix above ingredients and roll chicken in batter. Fry in 2 inches of hot oil turning frequently ...
Lightly toss crab meat and all ingredients (except bread crumbs) in order listed. When well-blended, shape into cakes. Roll each cake in bread crumbs ...
Slice potatoes thinly ... olive oil. Add peppers (cut small), salt, ... done. Serve with green vegetables or a salad or as a side dish with a meat supper.
Wipe chicken dry. ... paprika, sage and pepper. Dip chicken ... minutes more to crisp chicken, basting once more with milk, if desired. Makes 8 servings.
Make paste from 1 package Italian seasoning, flour, salt, ... 1 hour at 350 degrees. Uncover and bake 10 to 15 minutes at 400 degrees to brown and crisp.
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