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.
Yields
8 Servings