Called peperonata e provola in Italian, this robust vegetarian dish is full of flavour and colour.


  • 6 whole mixed peppers

  • ½ chopped clove of garlic

  • 2 tbsp olive oil

  • 100g black pitted olives

  • 1 tbsp salted capers

  • 1 tbs chopped parsley

  • ½ glass of water

  • salt and pepper to taste


  • 1.

    Place whole peppers on a baking tray and roast  in a pre-heated oven (220º) until soft.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Add 1 tbsp of chopped parsley and ½ glass of water and cook for a further 20 minutes on a low heat.

  • 5.

    Place peppers in a terine adding a sliced provola on the top and grill for approximately 5 minutes.

  • 6.

    Serve hot with garlic bruchetta 

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