Peperonata with olive-grilled ciabatta, basil and parmesan shavings

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Preparation info

  • For

    four to six

    • Difficulty

      Easy

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

The quality of the oil is crucial here, and the quantity too, though I know it seems a lot and there are many peperonata recipes without it - I once ate one in Sicily that was close to a puree. The idea of my version is a very rich stew, meltingly comforting but with a little kick, the sweetness of the peppers drawn out by slow and low simmering in a fruity olive oil: the slowness teases out the peppers, the low heat leaves the flavour in the olive oil. You can leave out the olives and the