Toes Turn Purple When Not Elevated With Cast

Lanzeppelin 7 - peppers 6 Lanzeppelin

This post has been recycled from my personal blog and it was a world exclusive on them for a few days.

Republish here because I realize that restricting people's access to this recipe would be wrong.
a wrong to all lovers of good food.
So I give you a recipe from my heart now, without work I can not think of a gallbladder to digest fully, which already was not doing before.
Begin.

I start with my recipe legendary, that few could appreciate.
never cooked on Italian soil, but only in Spain, about 3-4 times.
never been able to digest it well.
I dedicate it to my roommates Madrid, Andrea and Francesco.

is potentially a main dish / side dish.
For us it was a main course and what was left we did the sauce for pasta the next day.

It 'a great solution for a filling dinner, not very digestible.

need: (I state that the quantities are very approximate, I have always gone to the eye)
A giant wok or pot.
4-5 peppers.
tomato sauce (about 1 liter)
Cream (3-4 small cones (there are about 100 g?))
White wine Onions


Sugar Olive oil Salt

A little bit of vinegar
Spices (oregano, basil mainly).

Preparation: Begin by
fry the onions, adding a little salt and a little white wine.
When they begin to wilt a little onions tossed the peppers have been cleaned and chopped (I prefer them to pieces big enough to be a pepper 4 or 5 strips, but the recipe also works with smaller pieces). Let
for about 2 minutes to fry the peppers after which inondateli of tomato sauce.
Mix everything well and add the cream and spices.
Now add enough sugar (A nice fought about 100 gr maybe) and more white wine.
The secret is to find the balance of taste nell'agrodolce then the determination of wine, vinegar (I should put a little) and sugar. Once you find the balance
cook for a living.
least an hour, depending on how soft you want the peppers, the more you let them be more mushy.
A pleasure you can add any spice, ketchup, milk, soy sauce or substitute white wine with red wine.
The wine must be of low quality, moderate acid, to produce the agrodolcezza.

After cooking the peppers served, and keep the sauce for pasta the next day.

not guarantee anything, I take responsibility and come to cook at home only with the high compensation.