Called peperonata e provola in Italian, this robust vegetarian dish is full of flavour and colour.
Place whole peppers on a baking tray and roast in a pre-heated oven (220º) until soft.
Once cooked place in a large bowl and cover with clingfilm. When peppers are cold, remove the skin and seeds and slice approximately ½cm thick.
Cook the garlic in a pre-heated saucepan of olive oil until golden then add the peppers, capers and olives. Add salt and pepper to taste, mix well and allow to simmer for approximately 3 minutes.
Add 1 tbsp of chopped parsley and ½ glass of water and cook for a further 20 minutes on a low heat.
Place peppers in a terine adding a sliced provola on the top and grill for approximately 5 minutes.
Serve hot with garlic bruchetta
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