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Recipe

 

Peperonata

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.

 

 

Formats & editions

  • Paperback

    9780143772798

    October 29, 2018

    Penguin

    240 pages

    RRP $50.00

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Francesca's Italian Kitchen Francesca Voza, James Stapley

Heartland Italian cooking from a much-loved South Island group of restaurants.

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