Pepperonata

Pepperonata

A delicious 'girlie' lunch or side dish.  Colourful and as visually appealing as it is tasty.  The flavours are a hit for the whole family!

Ingredients

  • 5 red capsicum
  • olive oil
  • 1 red onion finely diced
  • 2 garlic cloves finely chopped
  • 1 Tbs capers
  • 3 anchovies
  • Mixed fresh herbs eg. parsley; basil; coriander, roughly chopped
  • 1-2 Tbs Balsamic vinegar or Vincotto or other vinegar of choice

Instructions

  1. Heat the oven to 180C
  2. Place the whole capsicums on an oven tray and place in the heated oven for around 30 minutes.
  3. Check and turn them over as needed - you want the skin black and the flesh soft.
  4. Tip - these can be done over a naked flame if you prefer - or under/over a hot grill
  5. Remove the capsicums and when cool enough to handle, carefully rub off the skin.
  6. Slice into generous strips.
  7. Meantime, sweat the onions off in a frypan, until they are soft.
  8. Add in the garlic and anchovies and cook for a further couple of minutes.
  9. Add in the capers and capsicums and stir together.
  10. Take off the heat and stir through the vinegar and herbs to serve
  11. This can be served warm; at room temperature or cold with crusty bread to turn it into a Summer dish!

 

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