This open-face sandwich works for supper, thanks to earthy greens, sweet-tart peppers, and nutty cheese.
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I am a big fan of this simple, sexy dish. The Pappadew peppers were a little difficult to come by but I found them on the olive bar at my local Fresh Market - interesting taste in a very good way; slightly sweet, a touch of tartness with a little heat ... a really neat flavor. I've made this dish with roasted red bell peppers but they don't compare other than appearance. The dish comes together rather quickly, is satisfying and filling with a luxurious feel. Warm runny egg yolks mixing with other great ingredients tend to do this! Great recipe. Thank you for sharing!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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