Summary

Ingredients

• 10 olives, pitted, black or green
• 10 g capers
• 2 anchovies, pickled in salt
• 3 bell pepper (s)
• 3 tablespoon olive oil, extra virgin, cold-pressed
• 1 clove garlic
• 0.5 ½ celery
• 3 stalks parsley
• 2 leaves sage, alternatively 1 pinch sage powder
• 20 rosemary needles, fresh or dried
• salt
• pepper
• 2 teaspoons vinegar
• 0.5 ½ cup water

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Instructions

1. Soak 10 olives and 10 g capers in a cup of cold water for 5 minutes. In the same way, water 2 anchovies in another cup with cold water.
2. In the meantime, cut 3 peppers into 3 x 3 cm pieces. Heat 3 tablespoons of olive oil in a saucepan and sear the pepper pieces, stirring occasionally. Chop 1 clove of garlic, half a stick of celery and 3 stalks of parsley and add to the pepper pieces. Drain the olives and capers. Halve the olives lengthways and add to the pepper with the capers. Drain the water from the anchovies. Mash the anchovies with a fork and add them. Add the sage, rosemary needles, salt, pepper, 2 teaspoons of vinegar and half a cup of water and cook covered for about 20 minutes over medium heat. If the vegetables get too watery, then cook them open at the end.
3. Note:
4. If you want to serve the vegetables cold as an antipasti, use 6 tablespoons of olive oil.