I have to admit it, I love peppers!
I would cook them continuously in all their forms, they have few calories and they give energy. They also purify the body, are diuretics and have antioxidant properties, thanks to the high content of vitamin C.
There are many recipes for cooking them, but this is undoubtedly my favorite because, in particular, that’s a gift from Mario, my extraordinary father-in-law, who’s a good fork but also an excellent chef of traditional cuisine of Salerno, in southern Italy.
Servings = 4 pax – Prep.Time = 10 minutes – Baking Time = 30 minutes
- 4 peppers of different colors
- 2 garlic cloves
- 10 capers in salt
- 50 g Taggiasca olives
- 1/4 onion
- 4 sp. extra virgin olive oil
- 2 sp. Wine vinegar
- salt and pepper
First of all take fresh peppers (they have to remain tough to the touch).
Preheat the oven to 180 °.
Wash and dry the peppers, then cut them into strips, taking care to eliminate the white part inside and the seeds.
Cut the onion into strips and add it to the peppers.
Put the peppers and onion in a bowl and season with oil, salt and pepper. Leave to rest for 5 minutes to flavor.
Take a saucepan for cooking, grease with a little oil or cover with parchment paper, then put the garlic cloves on the capers.
Add the 2 tablespoons of vinegar and olives to the peppers, then mix with a cucchiarella.
Pour the seasoned peppers on the pan and bake.
Bake for 30 minutes with static cooking.
If you like, once cooked, sprinkle with some leaves of basil and mint to amplify the flavor.
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