Quite a few classic Hollywood stars wrote cookbooks. One of the first I purchased was Sophia Loren's Recipes and Memories. After reading her autobiography, Yesterday, Today, Tomorrow: My Life, and hearing her describe her mother's mouthwatering eggplant Parmesan, I had to make it for myself. (She even instigated a cooking contest between her mother and Omar Sharif's mother after she and Sharif bragged to each other about their mother's eggplants on the set of More Than a Miracle. Sharif's mother won.)
The recipe is printed in her cookbook.
Although the result did not live up to my expectations, I utilized several of the recipes in the cookbook over and over again. One of my favorites is her mother's recipe for roasted peppers.
Roast the peppers whole in a very hot oven until skin is charred on all sides. Remove the peppers from the oven and allow them to cool until they can be handled. Peel them and remove stems and seeds. Slice the peppers lengthwise into strips about 1/2 inch wide.
Heat the oil in a large skillet over medium heat, add the garlic, and saute until golden. Add the pepper strips. Cook over medium heat about 20 minutes, stirring gentle once or twice. Add pinch of salt, cheese, and breadcrumbs. Stir for a minute or two, then serve.
8 large of 10 medium plump and smooth-skinned yellow, red and green bell peppers
4 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
3 tablespoons freshly grated Parmigiano cheese
1 1/2 tablespoons dry breadcrumbs
This makes a great potluck dish because it is vegetarian-friendly.