Italian Pepper & Egg Sandwiches
From: Almost Italian; Recipes and Stories from the ‘Little Italy’ Communities Across America:
Italian-Americans have long enjoyed pepper and egg sandwiches on Ash Wednesday, the first day of Lent. In Chicago’s Italian-American community, pepper and egg sandwiches enliven meatless Fridays throughout the entire Lenten period. Not quite a fritatta, a pepper and egg sandwich is the combination of garlic, bell peppers, and onion, sautéed in olive oil until the peppers are wilted. Beaten eggs are added, and the whole mixture cooked until the eggs are done. The peppers and eggs are served inside French or Italian bread or rolls.
I am not a big fan of green peppers, but when they arrive in your CSA box you need to find a way to use them. This is one of the staples that I make every season. They are good to eat and simple to make.
1 or 2 Tbs. olive oil
1 clove garlic, finely minced
1/2 tsp Crushed red pepper flakes
1 Medium onion, thinly sliced
1 large green pepper, thinly sliced
4 eggs, beaten
Salt & freshly ground black pepper
1 Loaf Italian bread
Preparation:
Heat a pan over medium heat then add enough olive oil to cover the bottom. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers and cook until the peppers and onions have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Wrap each sandwich in aluminum foil and allow to sit for 10-12 minutes. The "resting time" permits the flavors to meld. It also allows the hot eggs to soften the crusty bread.
Italian-Americans have long enjoyed pepper and egg sandwiches on Ash Wednesday, the first day of Lent. In Chicago’s Italian-American community, pepper and egg sandwiches enliven meatless Fridays throughout the entire Lenten period. Not quite a fritatta, a pepper and egg sandwich is the combination of garlic, bell peppers, and onion, sautéed in olive oil until the peppers are wilted. Beaten eggs are added, and the whole mixture cooked until the eggs are done. The peppers and eggs are served inside French or Italian bread or rolls.
I am not a big fan of green peppers, but when they arrive in your CSA box you need to find a way to use them. This is one of the staples that I make every season. They are good to eat and simple to make.
1 or 2 Tbs. olive oil
1 clove garlic, finely minced
1/2 tsp Crushed red pepper flakes
1 Medium onion, thinly sliced
1 large green pepper, thinly sliced
4 eggs, beaten
Salt & freshly ground black pepper
1 Loaf Italian bread
Preparation:
Heat a pan over medium heat then add enough olive oil to cover the bottom. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers and cook until the peppers and onions have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Wrap each sandwich in aluminum foil and allow to sit for 10-12 minutes. The "resting time" permits the flavors to meld. It also allows the hot eggs to soften the crusty bread.
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