recipe fro Sweet Red Pepper Sauce comes from Diane
Seed. Diane has lived in Rome for thirty years,
and she has built up an international reputation
for her unrivaled knowledge of Italian regional
cuisine and wines. She runs her own cooking school
with courses throughout the year in Rome, Campania
(on the Amalfi coast) and Puglia (on
the 'heel' of Italy).
Diane is the author of many cook books. Her first
book, Top one Hundred Pasta Sauces, has
sold well over a million copies and been translated
into twelve languages. She now writes for various
magazines, as well as traveling the world giving
lectures, lessons and demonstrations, spreading
the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and
is also the Italian food consultant for Marks
and Spencer in the UK and now spends considerable
time helping chefs and suppliers enlarge their
repertoire with authentic regional dishes.
you would like to learn more about Diane's cooking
for Sweet Red Pepper Sauce
large red peppers
Black peper and salt
A little good quality olive oil
to make Sweet Red Pepper Sauce
the red peppers over a naked flame or a very
hot grill or oven until the skin blisters.
Peel off the skin and divide downwards into
strips about one and a half inches, then remove
seeds and any tough fibres.
to a smooth sauce, season to taste and add enough
olive oil to make the sauce flow.