Best of the best!
Here's a sandwich that you'll find on the menu in every Italian restaurant in my hometown of Rome, NY! The humble Peppers and Eggs Sandwich!
Of course, we always thought it was pronounced "sangaweech". No, I don't think that's a real Italian word...just the way dad would pronounce it. So, that's what we called it at home.
We never ordered them in any of the restaurants or diners, because my mom's were the best! This was one of our "Friday Meals" because, back in the day, the Catholic religion didn't allow us to eat meat on Fridays. It was a rule. I'm not sure that's how this sandwich got started, but whoever thought of it was a culinary genius. And you don't have to wait until Friday to make it, either. In fact, it was last night's dinner. Yum!
4 green or red bell peppers, washed, seeded and sliced
1 small onion, sliced thin
2 cloves garlic, chopped
2 tablespoons olive oil
5 large eggs, scrambled up in a bowl with 1 tablespoon water and a generous amount of
grated Parmesan or Romano Cheese
Salt and pepper to taste
1 loaf of Italian bread, sliced or 4 ciabatta rolls
jarred hot Giardiniera (optional, usually found in the pickle aisle of your supermarket or Italian delicatessens)
In large skillet add olive oil and garlic and saute on low until garlic is golden. Be careful not to burn the garlic, it will become bitter.
Add peppers and onion, season with salt and pepper, stir to coat vegetables with oil. Continue cooking on low heat, stirring frequently, until peppers are tender, but not mushy.
Raise heat to medium and add eggs, stirring gently to mix the eggs into the peppers. Cook eggs thoroughly, but be careful not to burn them.
Serve on good, crusty Italian bread or Ciabatta rolls.
And, if you like hot stuff, add a little heat (spicy heat, that is) Giardiniera to top it off, or melt some mozzarella over the eggs and peppers. So many delicious ways to eat this!
"The works of His hands are truth and justice; all His precepts are trustworthy." -Psalm 111:7