Peppers Sicilian-style

Name: Peppers Sicilian-style (Peperoni alla Siciliana)
Cuisine: Italian
Ingredients: 2 tablespoons salted capers, soaked in water for 10 minutes, then drained; 100 g (4 oz) mixed black and green olives; 3 tablespoons white wine vinegar; 6 anchovy fillets; Salt; 6 tablespoons virgin olive oil; 6 garlic cloves, peeled but left whole; 100 g (4 oz) mixed black and green olives; 800 g (1¾ lb) mixed red and yellow peppers, deseeded and cut into thin strips; 800 g (1¾ lb) mixed red and yellow peppers, deseeded and cut into thin strips

Peperoni alla Siciliana

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

For this dish you need fleshy red and yellow peppers, which in Sicily have a very sweet, intense flavour. Serve it as an accompaniment to Scaloppine al Marsala Secco, pork escalopes or even stuffed lamb.

Ingredients

6 tablespoons virgin olive oil
800 g (1¾ lb) mixed red

Europe
Italy
Side dish
Pescatarian
Mediterranean
Gluten-free

Method

Put the oil, peppers and garlic cloves in a large, heavy-based pan and cook over a fairly high heat for 10 minutes, stirring often to prevent burning. Add the olives and capers and continue to cook over a high heat, stirring, until the peppers begin to soften. Add the anchovy fillets, stirring until they dissolve. Add the vinegar and stir for a few minutes to allow the flavours