Instructions: Serves 4 as an antipasto with bread.

"This appears so simple that you cannot believe it will really make a change in your Italian kitchen. Trust us. The caramelizing of the peppers really toasts the sugar in them, and the result is delicious, just delicious."

Core and cut the peppers into one inch wide strips. Heat a large frying pan and add the olive oil and the peppers. Saute over medium-low heat, covered, for 20 minutes. Toss the peppers often while cooking. Sprinkle the peppers with the sugar and add the wine. Continue to saute, covered 5 minutes more until the peppers are very tender and caramelized. The peppers should look very brown but not burned. Add salt and pepper to taste.

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