A Romajiian sweet pepper salad, Ardei cu Untdelemn (ahr-DAY koo oon-deh-LEM) can be served as an hors d’oeuvre, as a salad course as accompaniment to a meat dish. The peppers in the marmade, withoui the cheese and olives, can be kept in a jar with a tight fitting lid and stored in the refrigerator for a few days.
4 green peppers
4 red peppers
6 tablespoons white vinegar
2 tablespoons medium dry sherry
1 tablespoon Worcestershire sauce
6 tablespoons olive oil
1 teaspoon salt freshly ground black pepper
2 teaspoons sugar
1 teaspoon paprika
12 black olives, stoned
8 oz. cream cheese cut into cubes
Wash and dry the peppers. Halve and remove the seeds and white pith. Cut the peppers into quarters. Half fill a saucepan with water and bring to the boil. Add the peppers and blanch for 3 minutes. Drain and dry on kitchen paper towels. Cool.
In a large mixing bowl, put the vinegar, sherry, Worcestershire sauce, oil, salt, 8 grindings of pepper, sugar and paprika. Stir well to mix. Taste and add more seasoning if necessary.
Put the peppers into the marinade and turn and mix until they are coated with the dressing. Cover and marinate for 24 hours in the refrigerator.
To serve, place the peppers in a shallow bowl or dish. Spoon a little of the marinade over them. Place the olives and cheese over the top and serve.