Saturday, January 12, 2013

Carmela Soprano's Peppers and Eggs Sandwiches

Bought more peppers than you used for the marinating peppers recipe?
No problem.

Back to Paulie's chapter My Nucci in Artie's The Sopranos Family Cookbook.
But it's a great way to use peppers.

If you'd like to be a bit neater, you can dice the pepper strips.
Diced peppers are also nice in a salad.

I will get to the potatoes and egg sandwich recipe.

                        Peppers and Eggs Sandwiches

Serves 4

In a large nonstick skillet heat 
3 Tablespoons olive oil
1 large red bell pepper, cored, seeded, and cut into 1-inch strips
1 large green bell pepper, cored, seeded, and cut into 1-inch strips
salt to taste
Cook, stirring often, for 15 minutes, until they are browned.
Cover and cook for 5 minutes, until they are tender.

While the peppers are cooking, beat 
8 large eggs
salt and pepper to taste
Pour the eggs over the peppers. 
Let the eggs set.
Turn the peppers and eggs.
Allow the eggs to set.
Stir and cook until the eggs are done.

Cut a lengthwise slit in
1 long loaf Italian or French bread
Pull out the soft middle.
Fill the bread with the peppers and eggs.
Cut into 4 sandwiches.  Serve warm.

Would I make Peppers and Eggs Sandwiches again?
Of course.
It beats the hell out of Cheese Whiz.
Yes, I will get to it.

One recipe down.  Fifty-four more to go.  

1 comment:

  1. I enjoy mine with some tasty buttered mushrooms ,pepperoni's and semi sharpe provelone added to the same recipe ...tasty