Tuesday, 12 October 2010

Peperonata with Bruschetta

This traditional Italian stew of onions and sweet peppers is a very colourful and versatile dish that works as a sauce or relish but also makes a great addition to a selection of antipasti. It's simple to make.


Olive oil
1 onion  peeled sliced
1 red pepper  de-seeded, sliced
1 yellow pepper,  de-seeded, sliced
2 garlic cloves, peeled, crushed
1 tbsp capers

Heat two tablespoons of the olive oil in a pan over a medium heat. Add the onion, red and yellow peppers and garlic, then season, to taste, with salt and freshly ground black pepper and cook for 18-20 minutes, or until softened.  Add the capers  Keep warm.

For the Bruschetta

Baguette slices rubbed with garlic and drizzled with olive oil, toasted on a hot griddle

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