Based on Boston Globe 6-27-2004
Stack the basil and cut across them to make thin strips.
On a platter, arrange the peppers, tucking under the edges. Drizzle lightly with oil and sprinkle with vinegar, salt and black pepper. Sprinkle with the basil. Serve at room temperature.
Serve with thick bread toasted and rubbed with the cut side of a garlic clove sprinkled with coarse salt.
Big book, big bore.
This page was last modified on 2011 December 20.