Recipe - Peperoni Arrosto [Roast Peppers]

2 Yellow bell peppers;
Roasted, skinned, remove
seeds, cut into strips
2 Red bell peppers; Roasted,
skinned, remove seeds, cut
into strips

ADD TO STRIPS
1 teaspoon Minced garlic (he actually
cut or sliced up it, paperthin, and
left some extra on a plate
near me. Guess who was
stealing them ;))
2 tablespoon Extra virgin olive oil (he
also poured some of this on
a plate and left it near
me, along with bread. I was
having a ball!)
1 teaspoon Dried oregano
Salt & pepper to taste (he
used sea salt)
10 Fresh basil leaves; coarsely
chopped
1 tablespoon Sundried black olives (he
used Kalamata, pitts
removed)

Stir mix gently and allow to marinate for 1 day

He said you could also add chopped anchovies

From Chef Fargione:
Posted to FOODWINE Digest by Ana Kurland akur@LOC.GOV on Sep 9, 1997