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September is pepper season—we like to leave ours “on the vine” to ripen to a deep red. Today we charred four of them right on our stovetop’s flaming burners, then rubbed off their blackened skins, and pulled out the seeds. We spooned in last night’s risotto bianco, then added a sprinkle of parmigiano-reggiano.  A few minutes under the broiler, and it’s lunchtime at Canal House.

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