Sautéed Piquillo Peppers

Name: Sautéed Piquillo Peppers
Yield: makes 4 servings
Ingredients: 2 tablespoons extra virgin olive oil, or a little more; 2 teaspoons slivered garlic; 8 to 12 piquillo peppers, cut into strips; Salt and black pepper to taste; Sherry vinegar to taste, optional

December 14, 2011

This is a side dish or an appetizer, but a very quick one, since piquillos (sold in cans or jars) are already cooked. You can use freshly roasted red peppers (page 470) as a substitute, but not canned pimientos, which will fall apart (and, in most cases, are tasteless anyway). Add a few anchovy fillets along with the garlic if you like.

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