SHOPPING, BEAUTY & EVENTS PAGE 26 theconnectionsnj.com Your Summer Oasis Awaits... Vacation all summer long at Basking Ridge Country Club! Lounge poolside and enjoy the following amenities: Newly renovated poolhouse and updated furniture Fresh and light pool fare, including kids’ classics and refreshing adult beverages Engaging, year-round social events Competitive swim team, The Barracudas! Lauren Treich, Membership Director LTreich@heritagegolfgroup.com | (908) 766-8200 ext. 2 Baskingridgecc.com A Pinch of... Ingredients • 6 long Italian red peppers - sliced in half • 4 - 5 cloves of garlic - chopped • 1/2 cup Italian parsley - chopped • 1/2 red onion - chopped • 2 oz. can of anchovies in olive oil with capers • 3 tbs. wine • 1 cup bread crumbs • 1/2 tsp. salt • 1/2 tsp. black pepper • Grated provolone cheese • Olive oil Directions 1. Heat 2 tbs. of olive oil in a frying pan 2. Add the garlic, parsley, onions, wine and the anchovies include the olive oil and capers. 3. Mash the anchovies with a fork and sauté the mixture for 3 - 4 minutes. 4. Add the bread crumbs and stir for another minute or two. 5. Turn the heat off and heat a frying pan with 2 tbs. of olive oil. 6. Place the halved peppers in a separate frying pan or in a baking dish. 7. Spoon the breadcrumb mixture into each pepper and top with grated provolone cheese. 8. Let the peppers cook in the frying pan on a medium heat for about 5 – 7 minutes until the pepper is slightly softened and the cheese melts slightly. If you are using the baking dish place them in the oven at 400 for 10-15 minutes or until the peppers are soft. Recipe compliments of: Malanga Farm Market & Greenhouses You can use this recipe with any peppers that are available, long hots, cherry or sweet. Visit Malanga Farm Market & Greenhouses in Warren to get the best pick and freshest peppers.
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