re pepperoncini

[Guest guest]

this is a nice way to use the pickled pepeprs

 

 

* Exported from MasterCook *

 

Cauliflower with Pepperoncini and Raisins

 

Recipe By :John Mariani and Galina Mariani

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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kosher salt

1/2 large cauliflower head

5 tablespoons extra-virgin olive oil

1 large garlic clove -- cut in half lengthwise

1 1/2 tablespoons white vinegar

1 1/2 teaspoons sugar

1/4 teaspoon freshly ground pepper

5 bottled pepperoncini peppers

1/4 cup dark raisins

 

PREP: break cauliflower into large florets. Half the peppers lengthwise; remove

seeds; cut into thin strips.

 

1. In a large pot, bring 2 quarts water to a boil. Add 1 teaspoon and the

cauliflower and cook until al dente, 3 to 5 minutes. Drain, plunge into cold

water to stop the cooking, and drain again.

 

2. In a small saucepan, heat 3 tablespoons of the olive oil over heat. Add the

garlic and cook until light browned, 3 to 5 minutes. Press the oil out of the

garlic and then discard the garlic.

 

3. In a large bowl, combine the garlic oil, vinegar, sugar, 1/2 teaspoon salt,

the pepper, and the remaining 2 tablespoons olive oil. Mix well. Add the

pepperoncini, raisins, and cauliflower, and toss. Let marinate at room

temperature for 3 hours (or longer, refrigerated). Serve at room temperature.

 

Wine suggestion: Taurasi

 

Source:

" Italian American Cookbook "

S(Email):

" Brenda Adams on 01 Apr 2002 "

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Per Serving (excluding unknown items): 175 Calories; 17g Fat (83.7% calories

from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 3 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : A very southern Italian dish, with its hot peppers (which originally

came from the Americas) and sweet Mediterranean raisins.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0