Saucepot bell peppers - peperoni in padella alla napoletana
Recipe by Rosa Lanzillotti
2 1/4 pounds (1 k) bell peppers of the colors you prefer
1 cup oil for frying (you could use more, or even a deep frier)
1 clove garlic, finely chopped
1/2 cup pitted chopped black olives
2 tablespoons salted capers, rinsed
2 tablespoons minced parsley
Salt and pepper to taste
Prep. Time → 20 min
Cook Time → 30 min
1. Begin by stemming, seeding, and ribbing the peppers, and then cut them into squares. Heat the oil in a sauce pot over a brisk flame and fry the pepper squares in batches, draining the fried peppers on absorbent paper. When you are done frying, discard all but 2 tablespoons of the oil.
2. Heat the oil, and sauté the garlic, capers, and olives for a couple of minutes. Add the peppers and cook, stirring, for a few minutes more. Season to taste with pepper and (if need be) salt, dust the peppers with the minced parsley, and serve.
side dishes August 29, 2013 20:29
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