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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "PEPPER-ROASTED" "V" "5/20/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "ROASTED BELL PEPPERS" "roasted sweet red and/or yellow bell peppers, in olive oil with salt and spices"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
An excellent appetizer or garnish.
.PP
From HAZAN, page 53.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "8 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "serving dish,"
large enough to hold the peppers
.sp
.IG "8" "sweet red and/or yellow bell peppers"
.sp
.IG "4" "cloves garlic,"
mashed just enough to peel them (they are discarded after the marinating)
.IG "3 Tbsp" "capers,"
drained
.IG "" "salt, freshly ground black pepper,"
to taste
.IG "" "oregano,"
dried
.IG "" "olive oil"
.IG "16" "large anchovy fillets,"
optional
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Roast the peppers over a grill, turning them,
until the skin is blackened all over.
Cook as briefly as possible to keep the flesh firm.
When done, put them in a pot and cover tightly, or in a plastic bag and twist
tightly shut.
When the peppers are cool enough to handle, pull off the charred skin with
your fingers.
Do not ever rinse the peppers.
.SK 2
Cut the peppers into strips about 2 inches wide.
Discard all seeds and pulpy core.
Pat strips dry with paper towels.
.SK 3
Line the bottom of the serving dish with a layer of pepper strips.
If the anchovies are used, add a layer of them.
Sprinkle a pinch of salt, a liberal grinding of black pepper, 
a light amount of oregano, a few capers and 1 garlic clove.
Repeat procedure until all ingredients have been used.
Cover with olive oil.
.SK 4
Let marinate at room temperature for at least 2 hours.
If not to be served the same day, cover tightly with plastic film and
store in the refrigerator.
Bring to room temperature before serving.
Remove the garlic cloves after one day, if the dish is kept longer.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
The peppers marinated only in salt and olive oil are a splendid dish.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
straightforward.
.I Time:
2 hours.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
