Anne's Blog

Your Flag: With Eggs or Without?

Date: August 4, 2017 - categories: , , , - 1 Comment

Prefer your “flag” with eggs or without? Clearly, I can’t be referring to that pennant you solemnly salute with hands over heart (perhaps?). This “flag,” that Umbrian tri-colored vegetable dish, la bandiera (“flag”), is often voraciously sharerd by rural families – and not only! – on summer nights.

This is a typical Umbrian rural dish of la cucina povera (“poor man’s cooking” i.e, humble, simple cuisine of ingredients one raises). During our first summer on the land here in Umbria (1976), I learned to make this simple but delicious dish from my farm neighbors, who often made it when the bell peppers and tomatoes abounded in the vegetable gardens in July and August. By August, surplus vegetables and tomatoes would be put up in bell jars for wintertime enjoynent of la bandiera. Pino and I, too, always had a couple dozen jars of la bandiera boiling away with our 220 or so bell jars of tomatoes (for the coming year’s tomato sauces) in a huge oil drum, each jar wrapped up in newspaper to avoid cracking as the boil rose. Hot work in August, taking all day.

…and Chiarina, rural friend who taught me to make the bandiera, serves up this dish to our friend, Kevin

chiarina

Bandiera (“Flag”)
****Note that the ingredients are green, red, white = the Italian flag.

Ingredients (for 6- 8)

  • 4 – 6 green bell peppers
  • 1 large white onion
  • 5-8 very ripe Roma tomatoes
  • olive oil, q. b. (“quanto basta” or “as much as you need”)
  • salt, q b.

You’ll need tomatoes, bell peppers and onions for your bandiera

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Braids-of-Cannara-onions

Heat olive oil in frying pan. When you can tell that the oil is hot (but not smoking!), slide in one piece of white onion and when it starts to sizzle, add all chopped onions, then peppers. Simmer a few minutes until peppers start to seem tender, then add tomatoes cut into small pieces. Salt to taste (small pugno or “fistful). Simmer til cooked. Serve hot.

Bandiera-simmers-away-on-the-stove

Optional addition: add chopped zucchini to the onions with the peppers

La-bandiera-with-zucchine

Bandiera con le Uova (“the flag with eggs”)
When bandiera is ready, stir in 4 or 5 beaten eggs… and you have made dinner!

Bandiera con le uova in-the-making

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…..and in one of my U.S cooking class menu sets, that Italian “flag” is one of our side dishes – and always a favorite.

Cooking up la bandiera in Colorado

Barb-and-friends-savor-the-bandiera

….and do enjoy these other photos of bell peppers on stage in the U.S. cooking classes:

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Click here for rural cuisine lore (and another favorite peppers recipe!)
Read about – and see! – enjoying la bandiera at a Texas cooking class
…and read here about cooking peppers in a Wisconsin class….and with my own family!
Enjoy another recipe highlighting bell peppers
Bell pepper featured here, too
Read how U.S. cooking classes can “transport to the Italian countryside”
…and how we love those Palermo peppers dishes!
Read about – and see – cooking in Annapolis MD…and cooking up peppers, too!
Read about cooking up peppers in a showroom kitchen in California!
Click here for more recipes
Read more about our life on the land and rural friends
…and here’s another delectable way to cook up those bell peppers

1 Comment

  • Ann Krapf says:

    What a wonderful dish and so simple with everything from the garden. Looks like your cooking classes are always fun!

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