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Apulia, or Puglia, cuisine is influenced greatly by the supply of fresh fish from the long coastline of warm water. There are many fishing villages where the sun crevaced faces of fisherman can be seen still plying their trade. The many, often poor, villages have fish dishes and recipes as their main diet. However, other produce grown also influences the style of cooking with a host of natural flavours. Pan-Roasted Peppers with Almonds. Serves 4 4 to 6 yellow (sweet) peppers This is a lovely dish as Anipasto or with grilled lamb. Cut in half vertically, core and de-seed the peppers. Cut into strips. Heat the olive oil in a pan and fry the pepper strips, occasionally stirring, until they are soft and beginning to caramelise at the edges (about 20 to 25 minutes). Add the garlic, caster sugar, raisins and almonds. Stir fry the mixture for a few more minutes, then add the wine vinegar and let it evaporate. Season with salt and pepper. Serve either hot or cold. |
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