RED PEPPERS AND RADICCHIO

EVERY RECIPE I’VE EVER READ FOR COOKED RED PEPPERS REQUIRES YOU TO PEEL THEM FIRST, USUALLY BY BLACKENING THEM OVER FLAME AND SWEATING THEM IN A BAG TILL THEY COOL WHICH LOOSENS THE SKINS ENOUGH TO PEEL.  EVERY RECIPE EXCEPT JOEL ROBUCHON’S.  LEAVE IT TO A FRENCH CHEF TO SIMPLIFY AN ITALIAN RECIPE.  HERE, THE PEPPERS ARE CLEANED AND SLICED, THEN COOKED SLOWLY IN OLIVE OIL TILL THEY ARE SOFT.  IT’S AMAZING HOW GOOD THOSE SKINS TASTE.  RADICCHIO, A CABBAGE WHICH WE TREAT LIKE LETTUCE, IS BITTER AND CRUNCHY.  WHEN COOKED, HOWEVER, IT LOSES SOME OF ITS BITTERNESS AND IS A NICE COUNTER-NOTE TO THE SWEETNESS OF THE PEPPERS.  IF YOU WANT, CUT SOME LARGE ONIONS IN WEDGES AND COOK THEM SLOWLY, COVERED, ADDING A SPRIG OF ROSEMARY OR OREGANO.
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