Pepper Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- bell peppers
- clove garlic
- olive oil
- butter
- tomato sugo
- salt
Instructions
- Seed the green peppers, cut lengthwise into strips, and scald briefly in a little oil so they can be peeled.
- Brown chopped garlic in oil and butter, add the peeled peppers, salt, let them take flavor, and add tomato sugo.
- Do not overcook (to keep their piquancy); serve with boiled meat.