My wife recently took part in a survey and was asked, “What’s your favorite website?” She told me that unless I start writing and posting again she couldn’t answer GraciesRavioli.com. This was just the kick in the butt I needed to get back into this blog and start writing about the things I love.
So here we go. A new year with a new focus. You can expect the usual with this blog, great recipes, stories that inspired those foods, super wine suggestions and more. One new aspect that we will be covering regularly is the Italian Garden. I love being outdoors and working in the garden. There is nothing better than growing your own food. Let’s be real here, you just can’t compare a Tomato from the garden and one purchased from a supermarket.
Growing up my grandfather put up a huge garden each and every year. His staples were tomatoes, basil, zucchini, eggplants and peppers. In fact we had some many peppers that I can remember eating peppers and eggs nearly every morning once the garden went to harvest.
Another change to the site will be to keep the stories short and the focus on food, wine and the garden. So with that be said, check out Grandmas peppers and eggs recipe.
So just a few housekeeping notes. Grandma always used green peppers. Most likely because the red ones took longer to harvest and we just had so many greens. You can use either or a combination of both as I do. I cook my peppers until they are soft. Again this is a preference, but I think it makes a better sandwich.
(Photo credit: Wikipedia)
Ingredients
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4 green or red Peppers, seeded and sliced.
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4 large eggs, scrambled in bowl with 1 tbs water added
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1-2 cloves garlic chopped
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1/4 cup olive oil for cooking
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salt and pepper to taste
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grated Parmesan
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1 loaf of Italian bread or 4 crusty rolls
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crushed red pepper
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mild or hot Gardinera (optional)
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Preparation:
In large skillet add olive oil and garlic and saute on low-med until garlic is soft and changes color. Add peppers, season with salt and pepper, stirring to coat peppers with oil.
Continue cooking on low-med heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well so that the peppers and eggs combine into one. Cook eggs until ready, but please don’t burn them or the peppers. Sprinkle with cheese and red pepper serve on the Italian bread or roll and add Gardiner if so desired.
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Yum!