On Wed, 09 Aug 2006 13:45:31 -0500, Andy <q> wrote:
>Lou Decruss > wrote in
:
>
>> Here's a link to a Philadelphia restaurant that uses them. It's under
>> "Castata di maiale" Looks like an interesting dish. Also looks like
>> a cool place to eat. They're getting the peppers from somewhere so
>> you just gotta find them! LOL. Try The Italian stores. Good Luck!
>>
>>
>> Le Castagne Ristorante
>> 1920 Chestnut Street
>> Philadelphia, PA 19103
>> 215-751-9913
>>
>> http://www.lecastagne.com/menu.html
>>
>> Lou
>
>
>Lou,
>
>You found a needle in a haystack!!!
Thought I might have.
>I know exactly where it is. Rittenhouse Square. Minutes from work. The
>ritziest square block/park in center city Philadelphia. You need
>reservations to loiter. 
I can't even afford the reservations!!!!!
>Tomorrow I'll scour the Italian Market in South Philly!
Good luck. Whatcha going to try first? You could do a burger topped
with a pile of peppers, onions and mozzarella melted under a broiler.
Onion rolls would be a choice and you could omit the onions from the
burger. Actually a poster here found and posted a King Arthur recipe
for onion rolls that I tried several times with excellent results.
Time consuming but I've never had anything like it from a restaurant
or bakery.
Hummmmmm. I'm getting hungry.
OK. I found the post which follows. (Thanks to the original poster)
Hope you find the banana p's Andy
Lou
On Wed, 15 Oct 2003 02:55:45 GMT, Ariane Jenkins
> wrote:
I copied this recipe off King Arthur Flour's website a while back and
just around to trying it tonight. They were great... I didn't let
them rise for the full three hours, I admit, maybe 2 hours. The rolls
were light and fluffy, and the filling was delicious. I caramelized
the onions until golden brown and seasoned them with some salt and
pepper. I also added some grated charp cheddar to the filling--a
really wonderful combo. A pinch or two of rhyme and some garlic
sauteed with the onion might work well, too. This recipe's a keeper!
Ariane
Onion Rolls
http://www.kingarthurflour.com/cgibi...08882116744085
2 tsp. active dry yeast
1/2 cup lukewarm water
2 Tbsp. sugar
1 cup flour
1/2 cup milk
1 egg
4 Tbsp. oil
1 tsp. salt
2-2 1/2 cups flour
4 Tbsp. butter/margarine
2 cups chopped onions
melted butter
poppy seeds (optional)
In a large bowl, mix together the yeast, lukewarm water, sugar and 1
cup flour. Let sit till bubbly, about 1/2 hour.
Add milk, egg, oil, salt and remaining flour. Mix well to form a soft
dough. Turn dough onto lightly floured surface and knead until smooth
and elastic, about 10 minutes. Place dough in a well-greased bowl,
turning
to coat all sides, and let rise till very light, up to 3 hours.
While dough is rising, prepare onions. Melt butter in a large frying
pan and add onions. Sauté over low-to-medium heat until onions are
soft
and barely golden, about 20 minutes. Remove from heat and set aside.
Punch dough down and turn onto lightly floured work surface. Divide
into eight pieces. Flatten each piece into a rough rectangle
approximately
4-inch wide by 7-inch long. Spoon 1/8 of the onion mixture in a strip
down the center of each dough rectangle. Fold both sides of dough
over onions and pinch together to seal, making eight rolls which
are each approximately 4-inch high by 2 1/2-inch wide.
Place rolls on lightly greased (or parchment-lined) baking sheet. Set
in a warm place to rise until puffy, about 1 hour.
Preheat oven to 500°F. Gently brush rolls with a little melted butter,
then sprinkle with poppy seeds, if desired.
Bake rolls for 10 minutes, or until golden brown. Remove from oven and
cool completely on a wire rack. Store in a plastic bag. These rolls
are
actually better, in taste and texture, if allowed to "ripen"
overnight.
*Traditional onion rolls have a bit of chopped onion sprinkled on
top. I don't do this as it's hard to prevent the onion from burning,
and
burned onion imparts a very bitter taste to the rolls.
This recipe reprinted from King Arthur Flour's Baking Sheet, Vol. III,
No. 4, March-April 1992.