Salad of Sau-ted Peppers
Photo by Junko Asai ---June 13, 1997
Slice the red and yellow peppers in 1/4 inches width.
Pour extra virgin olive oil in the heated frying pan.
Add herbes as bayleaf, rosemary, sage and thyme.
Then add the sliced pepper.< /P>.
Sau-tee them for 3 minutes.
Sprinkle the salt, squeeze the lemon and turn off the heat.
Add broken up cottage-cheeze in the flying-pan.
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