Bring a small saucepan of water to boil over high heat. Cut the tops off the peppers and remove seeds. Cut peppers into 1/2-inch wide strips and set aside.

In a medium (4-quart) saucepan, stir together onion, garlic, carrot and olive oil until the vegetables are coated with oil. Cook over medium heat until the onion has softened and is fragrant, about 5 minutes.

Add the peppers, tomato pulp and parsley to the hot onion mixture. Pour 3/4 cup of boiling water over the mixture and reduce heat to maintain a simmer.

Cook until the peppers are floppy and almost limp, about 30 to 35 minutes, stirring occasionally. If the mixture cooks dry, add a little boiling water.

Transfer the mixture to a serving bowl and let cool to room temperature.

Just before serving, stir in salt, pepper and balsamic vinegar to taste (1 teaspoon of traditional balsamic should be plenty).

Total time: About 1 hour, plus cooling time for the vegetables.

Makes 4 to 6 servings.

BRAISED ROMANO BEANS WITH PANCETTA AND CHERRY TOMATOES

Unroll pancetta and cut into pieces about 1/2-inch long. Heat olive oil in a large saute pan over medium-high heat. When oil is hot, add pancetta and cook until the meat is well-browned and has rendered much of its fat, about 8 minutes.

Pour off all but about 2 tablespoons of the fat, return pan to the heat and add the onions. Cook until onions are tender, about 3 minutes. Add garlic and Romano beans and stir them with the onions and pancetta. Add salt and 3/4 cup water and reduce heat to medium.

Cover and cook, stirring occasionally, until the beans are silky in texture and flavorful, about 45 minutes. If the mixture begins to cook dry, add a little water.

When the beans are cooked, remove lid and cook long enough to evaporate most of the remaining water, about 5 minutes.

Reduce heat to low and add cherry tomatoes. Cook until they are warmed through.

Serve either warm or at room temperature, first stirring in the basil and tasting to correct the seasoning.

Total time: About 1 hour and 25 minutes.

Makes 6 to 8 servings as an appetizer or side dish.

BRAISED ZUCCHINI WITH MINT AND LEMON

Cut the ends from the zucchini, slice in quarters lengthwise, then cut the quarters in half crosswise to get large pieces of zucchini about 2 to 3 inches long.

In a heavy-bottomed skillet, warm the olive oil and onion over medium-low heat until the onion softens and becomes fragrant, 3 to 4 minutes. Add zucchini, garlic, lemon zest, 1 teaspoon salt, 1 teaspoon mint and 2 tablespoons of water and stir well to combine. Reduce heat to low and cover. Cook, stirring occasionally, until the zucchini are extremely tender and almost translucent, about 25 minutes. There should be some liquid in the bottom of the pan.

Remove lid, add lemon juice and increase heat to high. When the liquid begins to bubble, remove from heat and set aside uncovered. When the zucchini reach a warm room temperature, stir in remaining 2 teaspoons mint and pine nuts. Taste and add more salt and lemon juice, if necessary.

Total time: About 1 hour.

Serve warm or at room temperature.

Makes 4 to 6 servings.