The Key to a Perfect Italian-American Sauce
Pimientos is what they’re called in dictionaries, in seed catalogs. But in Brooklyn, they’re known as cherry peppers, just as they are in most places where Italian-Americans gather and eat. Small and pumpkin-shaped, like miniature bell peppers, they can be found in deli cases stuffed with cubes of provolone and wisps of prosciutto, on antipasto…
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