My mother used to buy diced pimientos in little 2oz jars.
The tiny jar would last her all summer as she carefully doled them out, sprinkling them on deviled eggs or potato salad.
She always said they were for color, not flavor.
I buy whole pimientos in big 10oz jars.
I stuff them whole or slice them and add to anything and everything.
I’m guessing that I use them the way Americans would use ‘roasted red peppers’ which we don’t have.
We have pimientos.
Zucchini gratin – 1 1/2 whole pimientsl in strips, 1 zucchini, sliced, 1/2 cup cheese – zucchini, pimiento, half cheese, zucchini, other half cheese. Top with 1 egg, 4oz yogurt, 2 tbs Dijon mustard whisked, bake 30 min
Zucchini and Pimiento Gratin
Total time: 40 minutes
- 1 medium zucchini, about 7″ (17cm) long, sliced
- 1 1/2 whole pimientos, sliced ito srips
- 1/2 cup (2oz, 60gr) shredded cheese
- 1 egg
- 1/2 cup (4oz, 120gr) plain or Greek yogurt
- 2 tbs Dijon-style mustard
- olive oil
- Lightly oil a gratin dish
- Spread half of the zucchini in the bottom of the dish.
- Top with half the pimiento and half the cheese.
- Repeat the 3 layers.
- Whisk together the egg, yogurt, and mustard. Pour over the top.
- Bake for 30 – 35 minutes at 400F, until nicely browned. Center should not jiggle when done (or only slightly).
- Remove and serve from baking dish.
We’ve lived in this house for seven years.
One would think there would be no more discoveries.
One would be wrong.
Mon mari found this in the cellar the other day. The cellar is a creepy, awful place and we don’t go there often.
I’ve been in it twice.
I’m talking about the bucket, not the wall sculpture.
It would have been used by two people to carry grapes during the harvest. It’s obviously hand-made.
I have no idea what we will do with it.
Speaking of harvests – mine has started.
These are the white onions, I ended up with 9 braids of white onions, 8 braids of red onions and 17 braids of shallots. They’re all hung up in the cave, ready (I hope) for winter.
I still don’t have any tomatoes, though….
It’s been a very strange growing season. My vines are full to breaking with big, green tomatoes, but so far, the harvest has been a handful of cherry tomatoes.
I have hope.