Sicilian Red Peppers

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There’s a little Italian joint up the street from where we live. They serve up the best grilled fish and hand made pasta in town. Their daily verdure is always on mark using only the freshest ingredients possible. Most recently, they had a Sicilian red pepper dish on the menu and it was delish. Here’s my take.

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Sicilian Red Peppers

  • 4 red peppers or a mix of colors, trimmed and sliced into 1-inch wedges
  • 2 Tbsp olive oil
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 4 Tbsp white balsamic vinegar
  • 3 Tbsp capers, drained
  • 1 sprig fresh rosemary, optional
  • 1 tsp sugar
  • Salt to taste

Heat the oil in a large pan over medium heat. Add the onions and garlic and cook until onions are soft. Add the peppers, vinegar, rosemary, sugar and salt. Cook until peppers are soft adding a few tablespoons of water if the pan gets too dry, about 15-20 minutes. Add the capers and cook for another 5-10 minutes. Adjust seasoning and remove the sprig of rosemary.

Transfer the pepper to a warm platter and sprinkle with bread crumbs.

Crumb Topping

  • 4 slices day old bread, crusts removed and torn
  • 2 Tbsp olive oil
  • Pinch salt

Place the bread, oil and salt into the food processor and process until fine. Dump into a shallow pan over low heat to brown the crumbs. Set aside.

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