Bell Pepper

The gizmo, a glorified sloppy joe or Italian grinder, is Italian America on a sub roll. This is a great sandwich to make for a picnic or a party. Just make a big pot of the filling and keep piling it on the grilled bread. The filling can be reheated and even frozen—just be sure that it is wrapped tightly, so it won’t get freezer flavor. The one I tasted was made with sausage and beef, but just crumpled sausages would be fine; even chopped turkey fits the bill.

The marinade in this recipe also makes a wonderful salad dressing.

This is great over salad greens and excellent with fish; you can also use it as a light veggie dip. I recommend roasting fresh red bell peppers, but if time doesn’t allow, substitute a 14-ounce jar of roasted red peppers, drained, adding 1 teaspoon of sugar to ensure sweetness.

To me, the secret to good slaw is the way you cut your cabbage. I have found that I prefer half of the cabbage coarsely chopped in a food processor and half hand-sliced very thin. Use outside dark green leaves, too, for color.

This is a great sauce for poached or grilled fish or poultry. It is customary in Italy to serve a poached or boiled meat with two or more sauces. Salsa Verde (page 362) and this sauce make a delightful pair. And it’s a snap to make right out of the pantry. It’s got a brilliant color and surprisingly complex flavor for such a simple preparation: sweet, mildly acidic, and piquant—or as hot as you want, if you add more peperoncino or Tabasco. Fresh eggplant, poached with the onions, gives the sauce even more depth (see box that follows).