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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Ziti with Roasted Peppers, Green Olives, and Spicy Salami
- (Ziti con Peperoni, Olive Verdi, e Salame Piccante)
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Ingredients:
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- 1 large red bell pepper
1 large yellow bell pepper
1 large green bell pepper
2 garlic cloves
1 small shallot, halved
1 cup pitted green olives in brine, drained
1 cup fresh Italian parsley leaves
6 tablespoons extra-virgin olive oil
3 tablespoons fresh oregano leaves
1 pound ziti
4 ounces 1/8-inch thick slices spicy salami, cut into thin sized strips
1 cup coarsely grated Parmigiano cheese
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- Directions:
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- Char bell peppers directly over gas flame or in broiler until blackened on all sides.
Enclose peppers in paper bag and cool completely.
Peel, stem, and seed peppers.
Cut peppers lengthwise into 1/4-inch wide strips.
With machine running, drop garlic and shallot through processor feed tube and chop coarsely.
Add olives, parsley, olive oil, and oregano and chop finely.
Season to taste with salt and pepper.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain well.
Return pasta to pot; stir in peppers and olive mixture.
Add salami and cheese; toss to combine.
Serve warm or let stand at room temperature up to 2 hours. Serves 6-8.
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