Wednesday, November 28, 2012

Capsicums with capers







Ingredients
2 yellow capsicums
2 orange capsicums
1 red capsicum
1 garlic clove
half carrot
1 small celery stalk
2 tbsp extra virgin olive oil (plus more to drizzle at the end)
1 tbsp tomato puree
A little water
1-2 tbsp capers
salt to taste (if the capers are not too salty)
chopped Italian parsley to finish






Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the tomato paste, a little water, the capers (rinsed) and a little salt (unless the capers are already too salty). Cover and simmer on low for 30 minutes, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley and another drizzle of extra virgin olive oil. Serve hot or cold, with some nice crusty bread or bruschetta, or even to dress pasta.

Photos and Recipes by Alessandra Zecchini ©


13 comments:

  1. This comment has been removed by a blog administrator.

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  2. Che buono e che bello questo piattino.. giallo come il sole che mi manca da impazzire, amica mia! Complimenti, si presenta ottimamente ed è gustosissimo!!

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  3. Sono forse fuori stagione per voi in Italia, ma come mi sono mancati i peperoni quest'inverno!

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  4. ma sono tipo peperoni gialli Alessandro?
    Sono curiosissima. (Quanto mi piace passare di qui da te.. quante cose nuove ogni volta, e non lo dico per lusingarti, davvero).
    vaty

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  5. Ne ho usati due gialli, due arancioni e uno rosso. Grazie per i complimenti, come sempre :-)

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  6. Looking good...I am right now needing to come up with something for dinner. Wish I had you around to whip me up something amazing. xoxo

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  7. Wish I was there too Koralee, stealing a few Xmas decorations :-)

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  8. This comment has been removed by a blog administrator.

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  9. I adore the sweetness in red, orange and yellow capsicums and sometimes just roast them with oil and salt and eat them like that :)

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    Replies
    1. Me too and I confess that I have a few issues with green capsicums, but in the end sometimes I use them because I like to have all the colours, especially if I am making a peperonata.

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  10. I love capers and can image how great this would be as a simple pasta dish with a glug of the best olive oil

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