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Ingredients 6 green and red peppers
Directions Red and green peppers may be used or all green or red.
Notes The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image: Camille Pissarro, around 1876. |