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Anti Pasti Zucchini Appetizer Zucchini Rolls Chicken Paté Roasted Tomato Starter Pop's Olives Artichoke Pie Zucchini Fritters Grilled Romaine Bread with Lemon Baked Feta Cheese Aunt Fanny's Crescent Rolls Proscuitto and Figs Sonoma Cured Salmon Roasted Sweet Peppers Grilled Marinated Vegetables Broiled Stuffed Mushrooms Artichokes with Shrimp Topping Artichoke Fritatta Deviled Crab Celery Victor Mozzarella and Tomatoes Marinated Calamari Veal Carpaccio Crab with Orange Caponatina a la Siciliana Peperonata Home Cured Proscuitto Giardiniera 2005 Sauvignon Blanc 2005 Glissando Roasted Sweet Peppers In the late summer, the local gardens produced more vegetables than anybody could eat fresh, but there were various time-honored ways of preserving them for later consumption. Sweet bell peppers were roasted and saved for antipasti, pasta salads, or other dishes that call for fresh sweet peppers. 12 medium sweet peppers (green, yellow or red) 1/2 cup, olive oil 1 can (about 4 ounces), anchovies, thoroughly mashed 1/4 cup, chopped parsley 1/2 cup, basil, coarsely chopped 1 medium sized garlic clove, finely chopped 1 teaspoon, ground black pepper 1/2 teaspoon, salt Cut peppers in half lengthwise, and clean out seeds. Lightly oil a baking pan, and arrange pepper halves with skin side upward. Slide peppers under broiler and cook until the skin is dark brown and blistered. Remove peppers and set aside for 10 to 15 minutes in a closed plastic storage bag, then peel skins. (Note: for other recipes using roasted peppers stop here.) Cut each pepper half into 3 or 4 lengthwise strips, and arrange on a serving platter. In a small bowl, mix olive oil, anchovies, parsley, basil, garlic, pepper and salt, mixing well. Spoon the mixture over the peppers. Set platter aside for a couple of hours (may also be refrigerated). Serve at room temperature, with other antipasti, one or two strips per person. Remaining peppers may be stored in airtight containers and refrigerated until ready to serve. Alternatively, they can be canned in airtight jars and stored indefinitely . Enjoy with our 2005 Pinot Noir.

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