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Chez Panisse recipe question

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Chez Panisse recipe question

Daniel Duane | Aug 28, 2006 08:10 PM

I'm hoping to make a "Pimiento Soup" recipe from the Chez Panisse Cooking book written by Paul Bertolli, and I'm looking for help with a thorny issue: what kind of pimientos is he talking about? Bertolli describes "pimientos" as red, heart shaped, not common in markets, and sweet with a hint of bite. someone have a clue?

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