I came across this wonderful article on preserving red peppers without using vinegar.
I used to live in Italy in my youth and reading this article took me back to a time when I vividly recall eating luscious preserved roasted red peppers - topped with olive oil, oregano and chopped garlic. Yum.
What I found very interesting is that most people when preserving alkaline foods use an acid like vinegar but this ‘recipe’ uses none.
In fact, it’s not a recipe as we know them today - this came from a collection of stories and articles in a book called “An Omelet and a Glass of Wine”, by Elizabeth David, featuring articles, essays and stories dating back to the mid 1950’s on the subject of food.
To read the article click here.
If you would like to make a comment, please fill out the form below.
