Tuesday, November 8, 2011

73/656 - Peperonata

This is such a wonderfully sweet, caramelised dish that I do believe I could polish off the entire quantity myself if left to it. The stewed tomatoes help to create the thick sauce and some red wine vinegar added at the end works to take the edge off the sweetness of the dish.

Stephanie advised that my lovely spanish potato and chorizo fry up would go wonderfully well with stewed sweet peppers. Of course she was right.

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