Peppers with olives and capers has written Napoli all over it. And believe you me when I tell you, I’ve been reared with it. I am now rearing my children with it: and they love it. Easy to make, this bright, colourful, and tasty dish will bring the all the flavour of the mediterranean on your table. If you like strong flavours, peppers with olives and capers is definitely for you. They go particularly well to accompain pan seared fish such as cod and tuna.
Ingredients for 4 portion
1 large red pepper
1 large yellow pepper
1 large green pepper
2 tbsps of sliced black olives
1 tbsp of capers
4 anchovies fillets
2 garlic cloves, crushed
2 tbsps of extra virgin olive oil
salt and pepper to taste
- Put the oil, the crushed garlic, and the anchovies fillet in a pan, and heat very gently for 10 minutes, or until the anchovies have started to melt. Take care that the garlic doesn’t take any colour: you don’t want to fry it, you want to infuse the olive oil.
- Meanwhile, wash your peppers. Cut them strips of about 1 cm thick, removing the stem, all the seeds, and any white fibers that you might see inside: those white veins are bitter, so it si good to make sure they are not there.
- Add the peppers to the pan, raise the heat to medium, and sautee for 10 minutes. Put a lid on the pan, lower the heat, and cook for 20 minutes. Stirring occasionally. Remove the lid, raise the heat to medium, add the capers and the olives, season to taste, and cook for anothe 15 minutes.
- Serve the peppers with olive and capers immediately.
Peppers with olives and capers are best eaten warm, however they can be stored in the fridge, in an airtight container, for maximum 24 hours.