Peperonata

Peperonata

By
From
Spring in Sicily
Serves
6
Photographer
Simon Griffiths

Ingredients

Quantity Ingredient
3 large red capsicums
3 large yellow capsicums
1 large green capsicum

Sauce

Quantity Ingredient
50g pitted black olives
10 anchovy fillets in oil, drained
140g capers in brine, drained
40g pine nuts
3 garlic cloves
handful fresh mint leaves
125-200ml virgin olive oil
1 small red chilli

Method

  1. To prepare the capsicums, sit them directly on the flame of your stove burners. Cook for a few minutes, turning them constantly (use tongs to do this). When the skins are black all over, transfer them to a plastic bag, seal the top and leave them to cool down. The steam that is created will loosen the skin and it will peel away easily.
  2. Peel and deseed the capsicums, then cut each one into 4–6 slices. Pat them dry with kitchen paper and arrange them on a serving platter.
  3. To make the sauce, simply put all the ingredients in a blender and whiz until just amalgamated. Be careful not to over-blend it – you should still see the individual ingredients. Spoon some of the sauce over the capsicums and serve the rest on the side in a little bowl. This dish should be eaten at room temperature.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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