Known as pepperonata, this traditional dish is made by cooking peppers slowly over a low heat to bring out their full sweetness. It’s best made two or three days ahead to allow all the flavours to marinate. This is a savoury side dish which can be served alone or as a pasta seasoning and you can serve it warm or cold.
- 100 ml (3½fl oz) olive oil
- 2 garlic cloves, crushed
- 4 red peppers, sliced
- 3 orange peppers, sliced
- 1 green pepper, sliced
- 30 mls capers in brine, rinsed
- 18 black olives
- 15 mls freshly chopped flat-leafed parsley
- Heat the oil in a very large pan, add the garlic and
stir-fry over a medium heat for 1min.
- Add the peppers, season well with salt and freshly
ground black pepper and stir well to toss in the oil.
- Cover the pan with a lid and continue to cook over a low heat for 40 min.
- Add capers, olives and parsley and stir.
- Serve immediately or cool, chill and enjoy a couple of days later with crusty bread.
Serves 6 – Serving Size 1/6 recipe – Nutrition Per Serving
Calories: 180, Fat: 16g, Carbohydrate: 7g