"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>> . I learned to make all sorts of Italian or perhaps they were
>>> more Italian American things that you probably won't find on any
>>> restaurant menu but are commonly eaten at home.
>>
>> Share some of those recipes?
>
> They aren't actual recipes. I have mentioned the egg and peppers before.
> That's the only one I can really remember. Probably because my husband's
> relatives eat it every day. It's just a certain kind of pepper. Not sure
> what it would be called where you are. On the East Coast, depending on
> where you live, either Italianelle or Frying Peppers. Hard to find here,
> but sometimes called Cubanelle. They're a light green and sort of like a
> Bell but much thinner skinned and longer. Not as good for stuffing
> although I have stuffed them because my FIL would have tons of them.
>
> Anyway... They are just cut in strips, fried with a little garlic, then
> scrambled eggs are added. Cook till done and serve with Italian bread.

Ok thanks


> I can't really tell you what all went into the other things because he was
> just barking orders at me sooo quickly. Do they have this? Do they have
> that? If they had it, he told me to add it and how much. I do remember
> what he told me about the pizza dough though and that has been confirmed
> by Lidia Bastianich. I had been fighting the dough because it had a
> tendency to snap back. He just told me to walk away from it for a while,
> come back and try again. If it was still snapping back, let it rest some
> more. That one never failed me!

Yep, dough works like that)



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