Adapted from Antonio Carluccio's recipe in Southern Italian Feast, emailed to me by Matt and Leonie, who thought I would like it - and they were very right.
| 6 tablespoons olive oil |
| 800 g mixed red and yellow peppers, deseeded and cut into thin strips |
| 6 garlic cloves, peeled but left whole |
| 100 g mixed green and black olives |
| 2 tablespoons capers |
| 6 anchovy fillets |
| 3 tablespoons white wine vinegar |
| salt to taste |
Heat the oil in a large, heavy-based saucepan over fairly high heat, then add the peppers and garlic cloves and cook for 10 minutes, stirring often. Add the olives and capers and continue to cook, stirring, until the peppers begin to soften. Add the anchovy fillets and stir until they dissolve. Finally, add the vinegar, and stir for a few minutes to allow the flavours to blend. Season to taste with salt.
This can be served straight away and is very good, but the flavour improves further the day after cooking.
Comments (5)
27 July 2004
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