Sweet and sour peppers
Agrodolce di peperoni
Gennaro Contaldo
SERVES 8
Preparation 5 minutes
Cooking 20 minutes
Sweet and sour flavours go extremely well with peppers. This is an ideal accompaniment to meat and game.
8 tbsp extra-virgin olive oil
2 large yellow pepper, deseeded and cut into strips
2 large red peppers, deseeded and cut into strips
6 anchovy fillets
4 garlic cloves, peeled
12 black olives
2 tbsp capers
2 tbsp sugar
8 tbsp white-wine vinegar
salt and freshly ground black pepper
Heat the olive oil in a large frying pan, add the peppers and cook until the skins are golden brown. The add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and allow to evaporate. Cook on a medium heat for about
5 minutes, or until the peppers are tender. Season to taste and serve hot or cold.
