Agrodolce Di Peperoni



4-6 servings 

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.