ITALIAN WHOLE ROAST PEPPERS IN HERBED OLIVE OIL You have likely seen commercial versions of these peppers dramatically displayed in Italian delicatessens, here or in Italy, where tier after tier of red and yellow sweet peppers are packed in huge decorative jars that perch on counters or shelves. At home, you can put up equally huge amounts of peppers, packing them into your own jars, or you can prepare just a few peppers to have on hand for appetizers, to tuck into special sandwiches, or to eat alongside meats and vegetables. The classic Corno di Toro, the Bull's Horn pepper, is used in this preparation, but any other large sweet pepper will make a good substitute. The peppers are first roasted, then soaked overnight in a mixture of vinegar and salt. On the following day, they are drained and packed in fruity olive oil, along with a few sprigs of rosemary, some bay leaves, and a few peppercorns.

3 pounds sweet peppers, a mixture of red and yellow
1 tablespoon salt
3 cups white wine vinegar
6 cloves garlic
9 fresh or dried bay leaves
6 fresh rosemary sprigs
2 tablespoons black peppercorns
About 3 cups good-quality, fruity olive oil

Preheat an oven to 500°F or preheat a broiler, or prepare a fire in a charcoal grill. Arrange the peppers in a shallow pan, on a broiler tray, or on a grill rack, and roast or grill, turning to color evenly, until blackened on all sides, 3 to 4 minutes per side. Slip the peppers into a plastic bag and close the top. Let stand to allow the skins to steam and loosen, 4 to 5 minutes.

Remove the peppers from the bag and slip off the blackened skins. Gently pull or cut out the stems. Make a single lengthwise slit in each pepper and remove the seeds. Rinse and pat dry.

In a small, nonreactive saucepan, combine the salt and vinegar and bring to a boil over high heat. Meanwhile, put the roasted peppers in a clean, dry stainless-steel, glass, or ceramic bowl or in a jar. Pour in the hot vinegar to cover and top with plastic wrap, a lid, or other cover. Let stand overnight at room temperature.

The next day, drain off the vinegar and remove the peppers from the bowl or jar. Pat the peppers dry with paper or cloth towels. Pack them into dry, sterilized jars, forming alternate layers of red and yellow peppers and tucking in the garlic cloves, bay and peppercorns as you do. Pour in the olive oil to cover; as you add the oil, slide a knife between the peppers and the jar sides to break any air pockets and to make sure the oil penetrates fully.

Top with tight-fitting lids. Store in a cool, dark place for 1 week.

At the end of that week, retrieve and discard the garlic cloves, then store the peppers in the refrigerator. They will keep for up to 3 months.

Makes 3 pints.

[The Glass Pantry, Georgeanne Brennan]