Italian Peperoni With Breadcrumbs
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 6-8 as antipasti
- 100ml/3.5ozs extra virgin olive oil
- 1 medium onion
- 3 garlic cloves, peeled and sliced
- 200g/7ozs cherry or whole tomatoes, halved or chopped
- 500g/1.1lbs red capsicums, trimmed and seeds removed and cut intro strips
- 2 tablespoons baby capers, chopped
- 2 tablespoons red wine
- 30g/1oz breadcrumbs
- 30g/1oz grated parmesan or pecorino cheese
- 2 sprigs parsley, leaves only, chopped
- 2 tablespoons sherry or red wine vinegar
- 3-4 teaspoons sugar (to taste)
- Salt and pepper
Step 1 - Heat a quarter of the oil in a large frying pan and sauté the onions on medium heat until softened. Add garlic and sauté for 1 minute. Then add the tomatoes and sauté for a couple of minutes. Then increase the heat to medium high and add the sliced capsicums adding more oil when needed. Sauté it for 15 minutes turning during this time so that the heat is distributed. Note: You can also add some water to the pan instead of oil towards the end if you don't want to use a lot of oil. Add the capers and red wine and allow the wine to evaporate.
Step 2 - Mix the breadcrumbs, cheese and parsley together and then scatter on top of the capsicums. Then add the sherry vinegar and sugar. Season with salt and pepper and toss. Serve at room temperature.