1 lg Red bell pepper
1 lg Yellow bell pepper
8 Fresh serrano chilies
— (red or green)
1 c Sugar
2/3 c Distilled white vinegar
8 oz Fresh capellini
1 tb Sesame oil
2 tb Salad oil
Stem and seed peppers and chilies; slice into thin strips. In a large bowl,
mix together peppers, chilies, sugar and vinegar. Transfer mixture to a
nonstick frying pan. Cook and stir over medium heat until most of liquid
has evaporated, about 30 minutes. Meanwhile, cook pasta according to
package directions. Drain pasta completely, then transfer to a bowl and
toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F. oven
until hot, about 5 minutes. Without turning off oven, remove pizza pan.
Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to
oven and bake pasta on lowest rack until golden brown (about 20 minutes).
Slide out pancake onto a serving platter. Top with pepper mixture and cut
into wedges.
From
Yields
8 Servings
