Peppers aulive and chiapparelli, neapolitan pure state

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peperoni olive capperi

The recipes typical Neapolitan.

By this time you should not just count calories but just as often do the shoe in the pot in which you will be served. And be careful when you cook them. If you have the windows or the balcony of the kitchen open and neighbors could smell what you’re cooking, expect guests for lunch or dinner as it is, depending on the time.

Serves 4: 8 medium size peppers both yellow and red, 1 clove of garlic, vegetable oil, 150 grams of Gaeta olives, 2 tablespoons capers large

Making of recipe

The first thing you need to decide is if you like with the skin or without (I’m a bit ‘easier to digest so). We start from the peeled. Remove the stem and seeds from central and wash them thoroughly. So, the whole place them on a baking tray with greaseproof paper, should cook for about 20 minutes at 160/180 ° to allow then, once removed from the oven, to detach easily the outer skin and make them into small pieces. If you like cum instead (with peel), then you should not put them in the oven, but after thoroughly drying them, slice them, rectangles, in short as you like and put them in a pot with oil seeds where a few moments before you put the crushed garlic with your palm. Pitted olives and rinse the capers and add the peppers 5 minutes after the start of cooking. Out hours garlic. Let go low heat for about twenty minutes maximum. Add salt only after trying salting which gave the capers. Do not let them just soft, soft. Lose consistency. And before serving, take one forkful you could not stay the portion once put on the table.

As a side dish go well with any meat, and as with any baked fish. And if you use it as a condiment for a nice sandwich, accompanied by a good provolone or provolone, please let us know. We self invite to eat.