Peperonata
serves
4
Pepperonata
Acclaimed chef Nicky Reimer from Melbourne restaurant Union Dining combines the freshest produce in this tasty and simple Italian 'salad'. It's the perfect light lunch for any day of the week.
Ingredients (16)
- 1/3 cup (80ml) extra virgin olive oil
- 50g unsalted butter
- 4 eschalots, thinly sliced
- 2 small red chillies, halved lengthways
- 4 garlic cloves, thinly sliced
- 2 fresh bay leaves
- 1 tbs caster sugar
- 2 tsp smoked paprika (pimenton)
- 3 each red and yellow capsicums, halved lengthways, seeds removed, cut into 4cm strips
- 1/3 cup (80ml) sherry vinegar
- 3 ripe Roma tomatoes, roughly chopped
- 1/2 bunch flat-leaf parsley leaves
- 1/2 cup (75g) kalamata olives
- 1/4 cup (50g) baby capers
- 2 buffalo mozzarella balls, torn
- Toasted baguette or ciabatta, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat oil and butter in a deep-sided frypan with a lid over medium heat. Add eschalot and cook, stirring, for 3-4 minutes until softened. Increase heat to high, then add the chilli, garlic, bay, sugar and paprika, stirring until sugar dissolves.
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2.Add capsicum and cook, stirring, for a further 5 minutes or until slightly softened. Add vinegar and 1/4 cup (60ml) water, scraping the bottom of the pan with a spoon. Add tomatoes and reduce heat to medium.
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3.Cover and simmer, stirring occasionally, for 15 minutes, then simmer uncovered for a further 10-15 minutes until sauce has reduced slightly and the capsicum is softened.
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4.Spoon pepperonata onto a large plate and scatter with parsley, olives, capers and mozzarella. Serve with toasted baguette.
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