Makes a marvelous side-dish, or a meal in itself with boiled potatoes, rice or pasta.
Peel half a dozen fresh echalotes (shallots) and roughly chop a red pepper and sauté very very slowly in a heavy frying pan with olive oil (and maybe a small knob of butter). Turn them around from time to time with a wooden spatula until they are soft and the shallots are starting to caramelize.
Roger Collis
Roger has earned world-wide recognition as a business travel guru through his weekly column, 'The Frequent Traveler,' in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.