Sweet and Sour Bell Peppers
By: Puglia4foodies
Published: Sunday, January 24, 2010 - 1:00am

Ingredients




4 bell peppers (a combination of red, yellow and green) seeded and cut into strips
1 tablespoon (15 ml) extra virgin olive oil
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) wine vinegar
1 tablespoon (15 ml) capers
1 tablespoon (15 ml) black olives, pitted
1 tablespoon (15 ml) bread crumbs
parsley

salt, to taste

Preparation

1 Place the olive oil and sugar in a pan over medium-low heat and cook gently for one or two minutes. 2 Add the pepper strips, cover the pan and simmer until the peppers are softened, but still firm, about 20 minutes. 3 Add vinegar, capers, olives and keep cooking another 10 minutes over low heat. Remove from heat and add bread crumbs and parsley. 4 Allow to cool before serving.

About


It’s unbelievable! We are in December and we are still enjoying a fantastic mild weather in Puglia. Even at the market we can still find summer vegetables, which are not imported but produced by the local farmers.
Today I and Marika decided to take advantage of this fantastic weather and prepared one of our favorite summer dishes: the sweet and sour peppers (peperoni in agrodolce).
This recipe testifies the Arabic influence in the Pugliese cuisine.
    INGREDIENTS:
    4 servings
    4 bell peppers (a combination of red, yellow and green) seeded and cut into strips
    1 tbsp (15 ml) extra virgin olive oil
    1 tbsp (15 ml) sugar
    1 tbsp (15 ml) wine vinegar
    1 tbsp (15 ml) capers
    1 tbsp (15 ml) black olives, pitted
    1 tbsp (15 ml) bread crumbs
    parsley
    salt, to taste
PREPARATION:
Place the olive oil and sugar in a pan over medium-low heat and cook gently for one or two minutes.
Add the pepper strips, cover the pan and simmer until the peppers are softened, but still firm, about 20 minutes.
Add vinegar, capers, olives and keep cooking another 10 minutes over low heat. Remove from heat and add bread crumbs and parsley.
Allow to cool before serving.