Sweet and sour peppers 0Comments
Posted on
December 05, 2009 by
Stile Mediterraneo
It’s unbelievable! We are in December and we are still enjoying a fantastic mild weather in Puglia. Even at the market we can still find summer vegetables, which are not imported but produced by the local farmers.
Today I and Marika decided to take advantage of this fantastic weather and prepared one of our favorite summer dishes: the sweet and sour peppers (peperoni in agrodolce).
This recipe testifies the Arabic influence in the Pugliese cuisine.
INGREDIENTS:4 servings4 bell peppers (a combination of red, yellow and green) seeded and cut into strips1 tbsp (15 ml) extra virgin olive oil1 tbsp (15 ml) sugar1 tbsp (15 ml) wine vinegar1 tbsp (15 ml) capers1 tbsp (15 ml) black olives, pitted1 tbsp (15 ml) bread crumbsparsleysalt, to taste
PREPARATION:
Place the olive oil and sugar in a pan over medium-low heat and cook gently for one or two minutes.
Add the pepper strips, cover the pan and simmer until the peppers are softened, but still firm, about 20 minutes.
Add vinegar, capers, olives and keep cooking another 10 minutes over low heat. Remove from heat and add bread crumbs and parsley.
Add vinegar, capers, olives and keep cooking another 10 minutes over low heat. Remove from heat and add bread crumbs and parsley.
Allow to cool before serving.
