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.