Peperoni Mandorlati

Name: Peperoni Mandorlati (Pan-roasted peppers with almonds)
Yield: Serves 4
Cuisine: Italian
Ingredients: 3 tbsp white wine vinegar; 30 g slivered almonds; 40 g raisins; 20 g caster sugar; salt and pepper; salt and pepper; 6 tbsp olive oil; 2 garlic cloves, finely chopped; 4–6 yellow peppers

Pan-roasted peppers with almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

I once ate peppers cooked like this in Lecce, in neighbouring Puglia, and I remember how good they tasted. I like to eat them as part of an antipasto or as a side dish to grilled lamb. My mother cooked peppers in a similar way, but without the raisins and almonds. Sweet, meaty peppers are essential.

Ingredients

4–6 yellow peppers
6 tbsp olive oil
2 garlic cloves, finely chopped

Europe
Italy
Starter
Side dish
Puglia
Vegan
Gluten-free
Mediterranean

Method

Halve, core and deseed the peppers, then cut into strips. Heat the olive oil in a pan and fry the pepper strips stirring from time to time, until they are soft and beginning to caramelise at the edges, about 20–25 minutes.

Add the garlic, sugar, raisins and almonds. Stir-fry for a few minutes longer, then add the wine vinegar and let it evaporate. Season with salt and pepper to taste. S