With all this snow on the ground I am really looking forward to some good fresh garden eats. I have been looking forward to spring because it brings lots of great food to the table.
This dish I prepared back in 2009, it was so good, the long hots were sweet and hot and the peppers were huge that summer.
I start with about 2 dozen long hot Italian peppers either green or red I love the color and taste of both.
In a pan add about 2-3 tbs. of extra virgin olive oil. On low heat begin to sauté about 15-20 cloves of fresh crushed garlic.
Add the peppers after you poke multiple holes into the peppers with a fork.
Cook the peppers down till almost soft then add crushed red pepper flakes.
When you take out the peppers be sure to sprinkle some garlic salt on the top and mix with an additional 2-3 tbs. of fresh olive oil.
Serve warm with a loaf of fresh semolina bread and aged Asiago cheese sliced razor thin.
For an extra layer of flavor drizzle some balsamic vinegar over the bread or onto the peppers.
Live Well,
Dr. John
This dish I prepared back in 2009, it was so good, the long hots were sweet and hot and the peppers were huge that summer.
I start with about 2 dozen long hot Italian peppers either green or red I love the color and taste of both.
In a pan add about 2-3 tbs. of extra virgin olive oil. On low heat begin to sauté about 15-20 cloves of fresh crushed garlic.
Add the peppers after you poke multiple holes into the peppers with a fork.
Cook the peppers down till almost soft then add crushed red pepper flakes.
When you take out the peppers be sure to sprinkle some garlic salt on the top and mix with an additional 2-3 tbs. of fresh olive oil.
Serve warm with a loaf of fresh semolina bread and aged Asiago cheese sliced razor thin.
For an extra layer of flavor drizzle some balsamic vinegar over the bread or onto the peppers.
Live Well,
Dr. John
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