Peperonata

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.