Pan-roasted pepper with almonds

Pan-roasted pepper with almonds

Peperoni mandorlati

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4-6 fleshy yellow peppers
6 tablespoons olive oil
2 garlic cloves, finely chopped
20g caster sugar
40g raisins
30g slivered almonds
3 tablespoons white wine vinegar
salt
pepper

Method

  1. Halve, core and de-seed the peppers, then cut into strips. Heat the olive oil in a pan and fry the pepper strips, stirring from time to time, until they are soft and beginning to caramelise at the edges, about 20–25 minutes.
  2. Add the garlic, sugar, raisins and almonds. Stir-fry for a few minutes longer, then add the wine vinegar and let it evaporate. Season with salt and pepper to taste. Serve hot or cold.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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