Saucepot bell peppers - peperoni in padella alla napoletana

0 piace 0 commenti Ricetta di Rosa Lanzillotti

Ingredienti per 6 people

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

50 min · Facile

Preparazione

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.

contorni August 29, 2013 20:29