Peperonata with Olives and Capers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g red pepper (s)
- 500 g bell pepper (s), yellow
- 300 g tomato (s), alternatively also pizza tomatoes
- 300 g olives, black, with stone
- 150 g capers, if possible pickled in salt
- 3 clove (s) garlic
- 1 chilli pepper (s)
- olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the peppers and tomatoes. Cut the bell pepper into strips, dice the tomatoes. Peel the garlic cloves and cut into thin slices. Wash the chilli pepper and cut into fine rings.
- Fry the paprika strips with the garlic slices and the chilli pepper (depending on the taste and heat of the chilli pepper, add more or less of this) in olive oil in a pan over the heat that is not too high. Add a little salt. After the pepper strips have softened a little, add the tomato cubes and sauté everything in the pan until soft. Just before the end of the cooking time, add the capers and olives. Season to taste with salt and pepper.
- Tastes great with grilled meat or an Italian roast pork. (see recipe for Italian roast pork)
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