This is a Campanian bell pepper recipe, and is frankly rather lusty. Since bell peppers will flavor the oil they're cooked in, you should use a cup, and cook them in batches. To serve 6:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) bell peppers of the colors you prefer
- 1 cup oil for frying (you could use more, or even a deep frier)
- 1 clove garlic, finely chopped
- 1/2 cup pitted chopped black olives
- 2 tablespoons salted capers, rinsed
- 2 tablespoons minced parsley
- Salt and pepper to taste
Preparation:
Begin by stemming, seeding, and ribbing the peppers, and then cut them into squares. Heat the oil in a sauce pot over a brisk flame and fry the pepper squares in batches, draining the fried peppers on absorbent paper. When you are done frying, discard all but 2 tablespoons of the oil.
Heat the oil, and sauté the garlic, capers, and olives for a couple of minutes. Add the peppers and cook, stirring, for a few minutes more. Season to taste with pepper and (if need be) salt, dust the peppers with the minced parsley, and serve.
Yield: 6 servings saucepot bell peppers.
Heat the oil, and sauté the garlic, capers, and olives for a couple of minutes. Add the peppers and cook, stirring, for a few minutes more. Season to taste with pepper and (if need be) salt, dust the peppers with the minced parsley, and serve.
Yield: 6 servings saucepot bell peppers.
