Malto Mario


The Lady & Sons

1,000 Italian Recipes

Sunday, April 23, 2006

Are you starting to see a theme here?

After Friday night's bomb of Mushroom Ragù with Soft Polenta, I opted for an old standby on Saturday night that I knew would be delish and wouldn't take forever. I also realized.. wow I eat a lot of wings!

There really isn't a "recipe" for this dish.. you simply salt, pepper and paprika your wings and place in frying pan with a teeny amount of oil in it.. just barely enough to cover the bottom. Brown your wings on each side and then add sliced up bell pepppers. The more peppers the better. Usually when I make a whole batch of these wings (a whole family-sized package - 14 to 16 whole wings?), and not just a few for just me, I end up using at least 4 whole peppers if not 5. When I cut it down to 6 wings last night I used 2 whole yellow peppers. The color of the pepper doesn't really matter, but the length of time you cook them does. You really want the peppers to get soft and carmelized. If a few of them look burnt, even better - they have a fantastic taste when they are soft yet almost black looking. The wings take between 25 and 35 minutes to cook all the way through, but if your peppers aren't quite done by then, you can remove the wings and allow the peppers to keep cooking. Sometimes I'll add onions with the peppers, which Hubbs loves. =) I did a simple roasting of zucchini and halved grape tomatoes with olive oil, salt & pepper and some herbs I had left in the fridge.. thyme and sage. But you can use any herbs you like or none at all. I roasted them at 450º F. for about 20 minutes.

Wings w/peppers
Wings with Peppers and Roasted Veggies

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