Another Marie 138 x 365

When I told Marie’s mom, a Marie herself, about an antipasto dish I loved but couldn’t reproduce, she smiled, nodded her head and told me in her raspy Rhode Island Italian voice how to roast a red pepper, add wine vinegar and slivered garlic to create exactly what I’d described.

Comments

Helen said…
Ooh, more details please, I'm getting hungry...
Otter said…
What a thing to read. Especially since I skipped lunch today.
I'm with Helen, you need to include Marie's exact details.
Oh I just drooled on my keyboard how embarrassing.
Cedar Waxwing said…
That's the recipe really - roast a red pepper or two (over an open flame until it is charred, chill and remove the skin) Slice it into strips. Add a splash of wine vinegar (I use balsamic, but go easy on it if you do too). Sometimes I add a little extra virgin olive oil too. Cut a clove of garlic into slivers and toss. I also add anchovies, but I'm an anchovy fan. Let it sit for a few hours and enjoy with crusty bread dipped into the liquid.

This Marie died last week, so think of her when you eat this. I looked for a photograph of her, but we don't seem to have any.
Indigo Bunting said…
This is wonderful.
Mali said…
Oooh yum ... if I start now I can have some for dinner with a nice bottle of wine ..
Indigo Bunting said…
Maybe a New Zealand pinot noir, Mali?
Mali said…
I DID have it for dinner, with some barbecued lamb and yes ... a NZ Pinot Noir. ;) Yum yum yum.

(Afraid to say the two of us demolished the bottle in one sitting!)

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