Slow cooked peppers with capers and black olives

January 21, 2020

Peperoni con olive e capperi

  • 3 large peppers  (2 red and 1 yellow), deseeded and roughly sliced
  • 1 medium onion, finely chopped
  • 1 garlic clove
  • 1 tablespoon of capers 
  • a handful of good quality deseeded black olives
  • 5-6 tablespoons of olive oil
  • a good splash of white wine
  • salt

In a large heavy based pan heat up the olive oil and add the onions. Fry them gently for about 5-10 minutes stirring occasionally until they soften. Make sure not to burn them. They are meant to be delicate and sweet.

Crush the garlic clove with the back of a large knife and add it to the pan. After 2 minutes add the capers and the olives. Give it a stir and fry for a few minutes. Now put the peppers into the pan (and more olive oil if needed) and fry everything for about 5 minutes stirring all the time. 

Now pour in the white wine and wait until it evaporates.

Lower down the heat and cook them slowly for a minimum of 20 minutes stirring occasionally (you don’t have put the lid on). 

The peppers should be cooked through (but still retaining their shape) and moist. If they seem to dry, add some more olive oil and a dash of water.

Season with a little salt to taste. 

Serve warm.


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