Try this rustic dish from Calabria in the south of Italy. It's one of the many delicious recipes from Francesca's Italian Kitchen - out now.
Calabria has so many uses – it can be served with grilled breads, on soft polenta or in an antipasto with good cheese. I’m sure you will find many more!
Serves 8 as a condiment.
Ingredients
2 red capsicums
1 yellow capsicum
1 green capsicum
olive oil, for frying
1 red onion, sliced
4 garlic cloves, chopped
20 baby capers
3 Ortiz anchovies, chopped
6 tomatoes, peeled, deseeded and diced
1 tsp chopped chilli
1 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
½ cup sherry vinegar
½ cup torn fresh basil
Method
Char the capsicums over a naked flame until black. If you don’t have a gas flame, place under a hot grill for about 5 minutes. Turn and grill the other side for another 5 minutes.
Put the hot capsicums in a bowl and cover with plastic wrap for 10 minutes, then peel, deseed and finely slice.
In a warm frying pan over a low heat, add the olive oil, red onion and garlic. Cook very gently for 10 minutes. Add the capsicum, capers, anchovy, tomato, chilli, thyme, rosemary and vinegar.
Cook very gently for about 1 hour, stirring occasionally to prevent it sticking.
Remove the pan from the heat and add the basil. Allow to cool before serving.
Stored in an airtight container, this will keep in the fridge for 2 weeks.
Bruschetta doesn’t have to be boring! Try this delicious recipe from Francesca's Italian Kitchen, heartland Italian cooking from a much-loved South Island group of restaurants.
I once supervised and helped to cook this tart for 150 people in a woolshed in country Victoria, where it was served with the most sensational farm cream.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
This colourful rice noodle salad with tender steak and sticky gochujang aubergine makes a quick and tasty dinner.
A healthy and fuss-free take on a meatball bake, this orzo dish makes a comforting dinner perfectly paired with a fresh salad.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
They say bananas are nature’s perfect snack, so clearly this is the perfect bread.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.