Peperonata – Nonna’s Recipe

What better way to celebrate peppers than to marry them with other Mediterranean flavours.

This recipe is straight from the Neapolitan kitchen & a hand me down from my Nonna Lucia.

Serves 6 – 8:

10 Bell Peppers

3/4 cup Black Olives

1/2 cup Capers

3 Garlic Cloves

3/4 cup Breadcrumbs

Bunch of Basil OR Flat leaf Parsley

3 tbsp Olive Oil

1 /2 tsp Salt

Preheat Oven to 220 degrees.

Prepare the peppers by cutting around the core. Pull out stalk and discard along with seeds (simply shake upside down!)

Place peppers upside down on a roasting tin (this method eliminates as much liquid as possible) and roast in a hot oven until skins begin to bubble and blacken. Remove and place in a bowl, covering immediately with cling film. Leave to cool. The skins will be easily removable.

Remove and discard both skins and any remaining seeds. Pulling flesh into strips.

In a deep-frying pan, heat frying pan with olive oil (you can be quite generous with it) and lightly fry olives, capers and smashed garlic cloves over a low flame. Add peppers the infused oil then turn heat up. Continue to heat for another 5 minutes and taste for seasoning. Place pepper mixture on serving dish.

Replace frying pan back on heat and fry breadcrumbs golden brown and have soaked up all the flavoursome oil in the pan.

Sprinkle on top of the peppers, along with fresh herbs. Serve (as always) at room temperature.

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For more savoury recipes click here.. Or fancy something sweet? Here!

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