Apparently the Italian pepper and egg sandwich is an old Lenten favorite
in Chicago. I have never had it and know nothing about it. But it is Lent,
and a good time to eat less meat.

Does anybody
1. know it?
2. love it?
3. have a recipe?

On Mon, 23 Feb 2015 11:14:11 -0800 (PST),
wrote:

>Apparently the Italian pepper and egg sandwich is an old Lenten favorite
>in Chicago. I have never had it and know nothing about it. But it is Lent,
>and a good time to eat less meat.
>
>Does anybody
>1. know it?
>2. love it?
>3. have a recipe?

Alls you need is eggs, butter, and Italian frying peppers...
de-seed/stem and rough chop peppers, saute in butter till soft, add
beaten eggs and cook until done... do you really need instructions for
how to make a sandwich...

....like a frittata in a sandwich. ;-))

N.

"Nancy2" > wrote in message
...
> ...like a frittata in a sandwich. ;-))

Not really.

Yes, really. Explain why not?

N.

"Nancy2" > wrote in message
...
> Yes, really. Explain why not?
>
> N.

OMG! How in the world is anyone supposed to know who and what you are
replying to?

On 2/23/2015 2:14 PM, wrote:
> Apparently the Italian pepper and egg sandwich is an old Lenten favorite
> in Chicago. I have never had it and know nothing about it. But it is Lent,
> and a good time to eat less meat.
>
> Does anybody
> 1. know it?
> 2. love it?
> 3. have a recipe?

It's not a Chicago thing, and it's a nice breakfast sandwich.
Delis often have them on the menu. Cook up some peppers cut
up, not too small, good sized pieces, then add in your eggs to
scramble them. Salt, pepper as you'd normally make your eggs.
Serve on a kaiser roll.

That's how I'd make one.

nancy

> wrote in message
...
> Apparently the Italian pepper and egg sandwich is an old Lenten favorite
> in Chicago. I have never had it and know nothing about it. But it is Lent,
> and a good time to eat less meat.
>
> Does anybody
> 1. know it?
> 2. love it?
> 3. have a recipe?

The most important thing is to start with Italianelle peppers. Also known
as Cubanelle or frying peppers. Wash and cut in strips, discarding any
inside pith and seeds. Heat a little oil in a pan. My in-laws don't even
seem to use olive oil. Just whatever oil you have. Cook the peppers for a
few minutes, then throw in some scrambled eggs. Cook through then add a
little garlic. They often use garlic powder. Done. Serve with Italian
bread and butter or margarine.

On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
> wrote:

>
> wrote in message
...
>> Apparently the Italian pepper and egg sandwich is an old Lenten favorite
>> in Chicago. I have never had it and know nothing about it. But it is Lent,
>> and a good time to eat less meat.
>>
>> Does anybody
>> 1. know it?
>> 2. love it?
>> 3. have a recipe?
>
>The most important thing is to start with Italianelle peppers. Also known
>as Cubanelle or frying peppers. Wash and cut in strips, discarding any
>inside pith and seeds. Heat a little oil in a pan. My in-laws don't even
>seem to use olive oil. Just whatever oil you have. Cook the peppers for a
>few minutes, then throw in some scrambled eggs. Cook through then add a
>little garlic. They often use garlic powder. Done. Serve with Italian
>bread and butter or margarine.

That's pretty much it... I like a sprinkle of parm. but you need to
use Italian frying peppers or its not even close, they taste different
from bell peppers. I grow these too, very prolific, bunches on the
plant:
http://www.burpee.com/vegetables/pep...2pd=sh&catId=&

On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > Apparently the Italian pepper and egg sandwich is an old Lenten favorite
> > in Chicago. I have never had it and know nothing about it. But it is Lent,
> > and a good time to eat less meat.
> >
> > Does anybody
> > 1. know it?
> > 2. love it?
> > 3. have a recipe?
>
> The most important thing is to start with Italianelle peppers. Also known
> as Cubanelle or frying peppers.

I have never seen any pepper labeled Cubanelle. I've seen peppers
labeled as jalapeno that look similar but I looked them up and a
suitable substitute is supposed to be Anaheim chiles.

--
A kitchen without a cook is just a room

sf wrote:
>"Julie Bove" wrote:
>> <spamtrap1888 wrote:
>>
>> > Apparently the Italian pepper and egg sandwich is an old Lenten favorite
>> > in Chicago. I have never had it and know nothing about it. But it is Lent,
>> > and a good time to eat less meat.
>> >
>> > Does anybody
>> > 1. know it?
>> > 2. love it?
>> > 3. have a recipe?
>>
>> The most important thing is to start with Italianelle peppers. Also known
>> as Cubanelle or frying peppers.
>
>I have never seen any pepper labeled Cubanelle.

Your fat ass is blocking your view, sf.

"sf" > wrote in message
...
> On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> > Apparently the Italian pepper and egg sandwich is an old Lenten
>> > favorite
>> > in Chicago. I have never had it and know nothing about it. But it is
>> > Lent,
>> > and a good time to eat less meat.
>> >
>> > Does anybody
>> > 1. know it?
>> > 2. love it?
>> > 3. have a recipe?
>>
>> The most important thing is to start with Italianelle peppers. Also
>> known
>> as Cubanelle or frying peppers.
>
> I have never seen any pepper labeled Cubanelle. I've seen peppers
> labeled as jalapeno that look similar but I looked them up and a
> suitable substitute is supposed to be Anaheim chiles.

Anaheims have a bit of heat. These do not. I have only seem this type of
pepper a few times on this coast. Very common on the East coast.

On 2/24/2015 12:08 AM, Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>> > wrote in message
>>> ...
>>> > Apparently the Italian pepper and egg sandwich is an old Lenten >
>>> favorite
>>> > in Chicago. I have never had it and know nothing about it. But it
>>> is > Lent,
>>> > and a good time to eat less meat.
>>> >
>>> > Does anybody
>>> > 1. know it?
>>> > 2. love it?
>>> > 3. have a recipe?
>>>
>>> The most important thing is to start with Italianelle peppers. Also
>>> known
>>> as Cubanelle or frying peppers.
>>
>> I have never seen any pepper labeled Cubanelle. I've seen peppers
>> labeled as jalapeno that look similar but I looked them up and a
>> suitable substitute is supposed to be Anaheim chiles.
>
> Anaheims have a bit of heat. These do not. I have only seem this type
> of pepper a few times on this coast. Very common on the East coast.

Cubanelles are light green, very mild peppers and can even substitute
for green sweet peppers.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

"James Silverton" > wrote in message
...
> On 2/24/2015 12:08 AM, Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> > wrote in message
>>>> ...
>>>> > Apparently the Italian pepper and egg sandwich is an old Lenten >
>>>> favorite
>>>> > in Chicago. I have never had it and know nothing about it. But it
>>>> is > Lent,
>>>> > and a good time to eat less meat.
>>>> >
>>>> > Does anybody
>>>> > 1. know it?
>>>> > 2. love it?
>>>> > 3. have a recipe?
>>>>
>>>> The most important thing is to start with Italianelle peppers. Also
>>>> known
>>>> as Cubanelle or frying peppers.
>>>
>>> I have never seen any pepper labeled Cubanelle. I've seen peppers
>>> labeled as jalapeno that look similar but I looked them up and a
>>> suitable substitute is supposed to be Anaheim chiles.
>>
>> Anaheims have a bit of heat. These do not. I have only seem this type
>> of pepper a few times on this coast. Very common on the East coast.
>
> Cubanelles are light green, very mild peppers and can even substitute for
> green sweet peppers.

Yes. And while they do look somewhat like Anaheim's, I don't think the
taste is the same.

On Mon, 23 Feb 2015 21:08:16 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> > wrote in message
> >> ...
> >> > Apparently the Italian pepper and egg sandwich is an old Lenten
> >> > favorite
> >> > in Chicago. I have never had it and know nothing about it. But it is
> >> > Lent,
> >> > and a good time to eat less meat.
> >> >
> >> > Does anybody
> >> > 1. know it?
> >> > 2. love it?
> >> > 3. have a recipe?
> >>
> >> The most important thing is to start with Italianelle peppers. Also
> >> known
> >> as Cubanelle or frying peppers.
> >
> > I have never seen any pepper labeled Cubanelle. I've seen peppers
> > labeled as jalapeno that look similar but I looked them up and a
> > suitable substitute is supposed to be Anaheim chiles.
>
> Anaheims have a bit of heat. These do not. I have only seem this type of
> pepper a few times on this coast. Very common on the East coast.

I've never found an Anaheim with enough heat to notice, but if you
don't want heat use a bell pepper. No point in bothering to hunt down
a cubanelle just because some recipe calls for it.

--
A kitchen without a cook is just a room

"sf" > wrote in message
...
> On Mon, 23 Feb 2015 21:08:16 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 23 Feb 2015 15:27:38 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> > wrote in message
>> >> ...
>> >> > Apparently the Italian pepper and egg sandwich is an old Lenten
>> >> > favorite
>> >> > in Chicago. I have never had it and know nothing about it. But it is
>> >> > Lent,
>> >> > and a good time to eat less meat.
>> >> >
>> >> > Does anybody
>> >> > 1. know it?
>> >> > 2. love it?
>> >> > 3. have a recipe?
>> >>
>> >> The most important thing is to start with Italianelle peppers. Also
>> >> known
>> >> as Cubanelle or frying peppers.
>> >
>> > I have never seen any pepper labeled Cubanelle. I've seen peppers
>> > labeled as jalapeno that look similar but I looked them up and a
>> > suitable substitute is supposed to be Anaheim chiles.
>>
>> Anaheims have a bit of heat. These do not. I have only seem this type
>> of
>> pepper a few times on this coast. Very common on the East coast.
>
> I've never found an Anaheim with enough heat to notice, but if you
> don't want heat use a bell pepper. No point in bothering to hunt down
> a cubanelle just because some recipe calls for it.

Bells do not work well because of the thicker flesh. The end result is not
the same at all. You need frying peppers. They have very thin skin and
flesh.