Peperoni con Olive Nere, Capperi e Acciughe

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(Bell Peppers with Black Olives, Capers and Anchovies)


A beautiful antipasto / side dish, boasting beautiful autumn colors, Peperoni con Olive Nere, Capperi e Acciugue is a flavorful dish originating from Italy. 


Normally prepared using pre-peeled bell peppers, I left the skin  on as I was very short on time, and the dish was just as delicious! 


If you have the extra time, grill the bell peppers in advance until the skin is charred, place them in a Ziploc bag for a few minutes until the skin starts to detach, peel them and slice into 0.5 cm slices. Sauté garlic in the oil until golden, add anchovies, capers and olives and continue to sauté for another few minutes. Add the peeled bell peppers and sauté for around 2 minutes more, turn off heat and allow to marinate in the flavored oil for several hours. 


INGREDIENTS: (servings - 3)

4 tbsp olive oil

3 large cloves garlic (peeled and smashed whole)

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

150 grams black olives (preferably pitted)

3-4 chopped anchovy filets (salted and in oil)

1 tbsp capers 


METHOD:

  1. Heat olive oil in a sauté pan over medium heat and add garlic. Cook until golden.
  2. Add anchovies and sliced bell peppers and continue to sauté for around 10 minutes, reducing heat if necessary. The bell peppers should not brown, but rather soften during the cooking process. Add more olive oil if necessary. 
  3. Add capers and olives and cook for another 8-10 minutes, stirring regularly.  
  4. Add salt to taste (taste first as some anchovies and olives  are already very salty).
  5. Serve warn or cold. Great to add to sandwiches! 


Buon Appetito! Guten Appetit! En Guete! Bon Appetit! Itadakimasu!


Gastronomically yours,


💖 Pia



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