Pepperonata

This is one of typical Sicilian antipasti. You can serve it as a starter or a as healthy dinner. It just looks lovely and colourful on the plate and you can enjoy it on its own or with a meat or bread

If you want to keep pepperonata in the fridge for a few days, put everything together except tomatoes. This way, peppers will last quite long in the fridge. Add tomatoes just 10-15 mins before serving. 

It is a very healthy and diet food. Great for a dinner – thanks to removing the skin from peppers, it is also much easier to digest. I would also recommend not to eat the garlic. It will add the flavour, but again, your stomach will be thankful if you won’t eat it.

Ingredients

300 – 350g Cherry tomatoes – different colours, if you want to make an impression it is important to have few colours, it just looks better

4 Peppers - 2 big yellow peppers + 2 big red peppers

Olive oil – 100ml – feel free to add some extra

1 and half tablespoon Capari

50g Pine nuts  

5-6 stalk of fresh Parsley – finely chopped

Salt and freshly ground black pepper

Optional – raisins – soak them in warm water 1 hour before you start preparing pepperonata

2 cloves of garlic - crushed

Directions

Preheat grill for about 5 minutes.

1. Wash, cut and remove seeds from peppers. Put peppers on the baking paper and grill until the skin starts to come off (around 15 mins).

2. Meanwhile wash and cut tomatoes in half (so they keep their juice).

3. Take peppers out of oven and let it cool for a little. We would recommend removing the skin while peppers are still warm, just because it is easier (it will stick to pepper once it is cold). Slice peppers into long strips.

4. Mix tomatoes and peppers (when they are completely cold) and add crushed garlic (don’t eat it later).

5. Add parsley, capari, olive oil and Pine nuts. Cover and put into the fridge for at least an hour.