Peperoni e Olive

Name: Peperoni e Olive (Peppers and Olives)
Yield: For 4
Cuisine: Italian
Ingredients: salt; 1 tsp sugar; 2 tbsp white wine vinegar; 125 ml (4 fl oz) olive oil; 2 garlic cloves, finely chopped; 2 tbsp finely chopped black olives; 2 each yellow and red peppers, deseeded and cut into large strips; 2 each yellow and red peppers, deseeded and cut into large strips

Peppers and Olives

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a very welcome southern addition to an antipasto.

Ingredients

125 ml (4 fl oz) olive oil
2 each yellow and red peppers, desee

Europe
Italy
Starter
Vegan
Gluten-free
Mediterranean

Method

Heat the oil in a pan, add the peppers and fry, stirring from time to time, for about 20 minutes, until they are tender. Add the olives and garlic and fry for another couple of minutes. Add the vinegar and stir until it has evaporated, then add the sugar and some salt to taste. Serve hot or cold.