2 x large yellow peppers
2 x large red peppers
6 tbsp olive oil
2 x garlic cloves, finely sliced
½ red chilli
12 x black olives, with stones
1.5 tbsp capers
2 tbsp sugar
6 tbsp white wine vinegar
Salt and black pepper
Rustic/sourdough bread or focaccia, to serve
(gluten-free bread/focaccia option)
Deseed the peppers and slice into strips.
Heat the olive oil in a large frying pan, add the garlic and chilli and cook for 1 minute, then add the peppers and stir-fry until the skins are golden-brown. Add the olives and capers. Dissolve the sugar in the vinegar in a small bowl and, when the peppers have softened, add to the peppers and allow to evaporate. Cover with a lid and cook on a medium heat for about 5 or so minutes until the peppers are tender. Season with salt and black pepper and serve hot or cold with some bread and/or focaccia.
This dish tastes best when made the day before, allowing the flavours time to infuse.
Get your chef's hat on and throw an Italian feast for
your friends and family at home - any day of the week!
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