Get a site

Peperoni, olive nere e capperi

peppers 3Questa ricetta per peperoni, olive nere e capperi, è per un contorno veloce e saporito. Si accosta molto bene con della carne alla brace o al forno, essendo i peperoni e i capperi sapori abbastanza rustici. Ho a disposizione dei capperi di Pantelleria che sono il top per quanto riguarda questo prodotto.

Dose per 4

  • 3 peperoni medi preferibilmente di diverso colore
  • 1 manciata di capperi sotto sale
  • 10 olive nere appassite al forno
  • 1 manciata di prezzemolo fresco
  • 2 cucchiai olio di oliva tenute Carcasole

peppers 3

Esecuzione

  1. In una padella a fuoco medio scaldare l’olio con i capperi precedentemente sciacquati e schiacciati
  2. Aggiungere i peperoni tagliati a listelli grossolani
  3. far cuocere per circa 20 minuti a fuoco lento con coperchio
  4. salare a seconda del gusto essendo i capperi saporiti
  5. Aggiungere in ultimo le olive e lasciare che il vapore formatosi si riassorba del tutto
  6. Spegnere la fiamma e mettere il contenuto della padella in un piatto da portata
  7. spolverare il prezzemolo tritato

Abbiamo così fatto un contorno molto colorato ma anche molto gustoso

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.