Peperoni sottolia
- 21.04.2020
- 447
Tangy, smoky marinated capsicum makes a colourful addition to an antipasto platter.
Recipe «Peperoni sottolia» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 2 large red capsicums, 2 large yellow capsicums, 1/4 cup olive oil, 1 tbsp baby capers, 1 tbsp Moro White Italian Dressing , 1 tbsp fresh continental parsley, chopped, Extra virgin olive oil, to drizzle, 1 tbsp toasted pine nuts .
Ingredients:
- 2 large red capsicums
- 2 large yellow capsicums
- 1/4 cup olive oil
- 1 tbsp baby capers
- 1 tbsp Moro White Italian Dressing
- 1 tbsp fresh continental parsley, chopped
- Extra virgin olive oil, to drizzle
- 1 tbsp toasted pine nuts
Instructions
- Preheat a barbecue grill or chargrill pan on medium. Cook red and yellow capsicums, turning, for 25-30 minutes or until charred and tender.
- Transfer to a large heatproof bowl. Cover with plastic wrap. Set aside for 30 minutes to lift the skin. Peel, seed and cut into 1cm-thick strips.
- Combine the capsicum, olive oil, baby capers, Italian Dressing and continental parsley in a bowl. Season. Cover and place in the fridge for 8 hours to develop the flavours. Drizzle with a little extra virgin olive and sprinkle with toasted pine nuts.