Peperonata (As an antipasto or pasta sauce)
- 1 Green Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Medium Onion
- 4 Cloves Garlic
- 1 lb Roma Tomatoes- seeded and chopped
- 3 Bay leaves
- 3 oz. Wine Vinegar
- 3 oz. Olive Oil
- Salt & Pepper
- Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers, garlic and bay leaves and sauté until onions and bell pepper are very tender. Mix in vinegar. Season to taste with salt and pepper. Serve at room temperature.
From the beginning, Fior d'Italia has served authentic Northern Italian cuisine. Today, Chef Gianni Audieri continues that tradition. He and owner Bob Larive agree that 'real' Italian should be the focus of the restaurant's menu."Traditional Italian cuisine has soul," says Chef Audieri, "too much of what is being served today in 'Italian' restaurants is not authentic ... Although there is always the temptation to chase some of the new trends, we think they are only temporary and don't serve us and our long term goals and run contrary to our traditions." The restaurant offers close to ninety items on its very extensive menu. "The Fior's" customers rate the Calamari, Gnocci, Osso Buco and Caesar Salad as the best in San Francisco. Veal and pasta dishes are also highly rated. The restaurant makes most of the pasta it serves in house, along with all of the sauces. Essentially, almost everything served at the restaurant is prepared on site and is fresh from the Fior d'Italia kitchen.
>> Website: http://www.fior.com