Roasted Peperonata by Antony Worrall Thompson
A great salad from Apulia in southern Italy, which can be served as part of an antipasti selection.
I’m not keen on pepper skins so I’ve adapted this classic dish. Serves 4–6
Ingredients:
3 onions, sliced
2 tablespoons extra-virgin olive oil
4 cloves of garlic, finely chopped
3 red peppers, roasted, peeled and sliced
3 yellow peppers, roasted, peeled and sliced
3 plum tomatoes, peeled, deseeded and diced
4 anchovy fillets, diced
1 hot chilli, finely diced
25 g baby capers, rinsed
6 basil leaves, ripped
3 tablespoons chopped flat-leaf parsley
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
In a large frying pan cook the onions in olive oil with the garlic until the onions have softened
without colour, about 8–10 minutes.
Add the peppers, tomatoes, anchovies, chilli and capers and cook for a further 10 minutes.
Fold in the basil, parsley and balsamic vinegar. Season to taste.
Serve hot or at room temperature.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster
