There's lots to like about this recipe, and the wine selection is perfect, but nevertheless, as a major recipe tinkerer, I changed it up a lot.
In place of vegetable oil, I used extra virgin olive oil -- this is an Italian recipe, no? (I suppose you can use vegetable and olive oil in combination if you wanted to save money, and reduce the chance of scorching.)
I used orange bell peppers only because it's what I had in stock -- they're similar enough to red in taste, and color-wise looked better in combination with the other ingredients anyway. I cut them into small strips rather than dicing. (Yellow bell peppers might have been the ultimate choice.)
As for the onions, I was afraid they would take too long to cook and end up too bulky in the result, so I quartered the quarters.
At the stage of adding lemon juice, I also threw in 3 to 4 tablespoons of the Pinot Grigio and 2 tablespoons capers (drained!) -- we can't call it "piccata" without capers, can we? Since there's more liquid at this stage, and I wanted to tame the capers a bit, I deglazed for 1 to 2 minutes.
One thing missing from the recipe was the stove heat setting. I cooked at medium most of the time.
It turned out pretty well. Yum!
UPDATE: I also forgot to mention that I separately cooked some angel hair pasta and served the piccata over that. It was a scrumptious combination!
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There's lots to like about this recipe, and the wine selection is perfect, but nevertheless,...