Peperoni in Teglia alla Napoletana

Name: Peperoni in Teglia alla Napoletana (Yellow Peppers with Capers)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 yellow bell peppers; 60 ml/4 tbsp olive oil; sea salt; 2 garlic cloves, sliced; 15 ml/1 tbsp tomato paste; 3 anchovy fillets, preserved in oil, drained and chopped; 7.5 ml/1 ½ tsp salted capers, rinsed and chopped; salad and bread, to serve (optional)

Yellow Peppers with Capers

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

This is one of those dishes that brings together the colours, flavours and textures of the food of southern Italy absolutely perfectly. It is best eaten at room temperature, with green salad, bread and chilled white wine.

Ingredients

4 yellow bell peppers
60 ml/4 tbsp olive oil
2</

Europe
Italy
Naples
Side dish
Pescatarian
Mediterranean

Method

Halve the bell peppers and remove the seeds and membranes. Cut each one into four pieces.
Heat the oil in a pan and fry the garlic until browned. Add the peppers. Dilute the tomato paste with 45

Ingredients

Method

Photos