Featured Cookbook

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1. Roasted Peppers with Tuna (Peperoni Al Tonno)

2. Lemon and Pine Nut Tagliatelle (Tagliatelle Con Limone E Pinoli)

3. Country Vegetable Soup (Minestra Paesana)

Book Description

They are Val d'Aosta cheese producers. Grandchildren of Sicilian sharecroppers returning to the soil. A restaurateur's family specializing in glorious peppers. They're Italian farmers, vintners, ranchers, market gardeners, olive growers. They're as passionate about cooking and eating food as they are about raising it, and they each have their own segreti--secrets--of cuisine and craft.

... (more)

Italian Farmhouse Cookbook

Authors: Susan Herrmann Loomis

Date: January 2000

ISBN: 0761105271

Publisher: Workman Publishing Company

Paperback

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This dish was sitting on the table in the Manerasi family dining room table in Piedmont, the prelude to one of the finer meals I've ever eaten, and the first of many since IÌve taken in their company. I make these peperoni often in summer, when red bell peppers are plentiful. It's very easy and fast, and perfect for a large group. You can easily cut the recipe in half to suit a smaller group. Serve this, as Luciano Maneras did, with a dry but fruity red, such as Dolcetto.

Makes 8 to 10 servings

• 6 whole roasted medium red bell peppers*

• 2 cans (6 ounces each) tuna packed in olive oil, drained

• 6 tablespoons capers, preferably preserved in salt

• 1/2 cup extra virgin olive oil

• 1/4 cup fresh flat-leaf parsley leaves, for garnish

1. Cut the peppers lengthwise into quarters. Arrange, insides up, on a serving platter and set aside.

2. Combine the tuna and capers in a food processor and process until finely chopped. With the machine running, add the oil in a steady stream through the feed tube and continue processing until the mixture has turned an ivory color and is quite smooth (8 to 10 minutes).

3. Fill the pepper quarters with the tuna puree, using about 1 generous tablespoon per pepper.

4. Mince the parsley leaves, if using, and garnish. Serve immediately.

*Susan suggests this method for roasting peppers yourself: Place peppers over the flame of a gas burner on medium-high, turning with tongs until they are charred all over (the skins crackled and flaking). Watch carefully to prevent the peppers from burning. Remove from the burners and wrap in a kitchen towel, aluminum foil, or a brown paper bag for 15 minutes. The steam from the peppers will loosen the skin, and when cool enough to handle, the skins will rub right off. Over the sink, remove the seeds and pith from the peppers and proceed with the recipe.

More From This Book:

1. Roasted Peppers with Tuna (Peperoni Al Tonno)

2. Lemon and Pine Nut Tagliatelle (Tagliatelle Con Limone E Pinoli)

3. Country Vegetable Soup (Minestra Paesana)

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