Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Maremma
Yield:
4 antipasto servings
Level:
Easy

Ingredients

Directions

In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking. Add onion and garlic clove until softened (about 4 to 5 minutes). Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes). Remove from heat to large mixing bowl and allow to cool.

In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season with salt and pepper. Pour this blend over now cool pepper mixture and toss gently with hands, being careful not to break up the peppers. Set aside for later use or serve as antipasto.

IDEAS YOU'LL LOVE

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Spinach Salad with Orange Vinaigrette

Recipe courtesy of Giada De Laurentiis

Green Salad with Creamy Mustard Vinaigrette

Recipe courtesy of Ina Garten

Spicy Chocolate Chicken

Recipe courtesy of Giada De Laurentiis

Chicken Cutlets with Spicy Arugula

Recipe courtesy of Valerie Bertinelli

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking