for the Peperonata Topping (from The Italian Dish)
Ingredients:
- 2 yellow bell peppers
- 2 red bell peppers
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 Tbsp. salt packed capers*
- 1 Tbsp. tomato paste
- 1/2 onion, diced
- 1/2 tsp. dried red chile flakes
- 1/2 tsp salt
- 2 Tbsp. red wine vinegar
- chopped parsley, about 1/4 cup
·
Instructions:
·
Put the oven on broil. Cut tops off
peppers, cut peppers in half and remove seeds. Lay a piece of foil on a baking
sheet and lay peppers (including the tops) on sheet, skin side up. Broil until
skin blackens. Place peppers in paper bag and let steam. Remove and let cool.
Skins should slip off. Chop peppers into small pieces.
·
Heat the olive oil in a large skillet.
Cook the garlic gently for a couple of minutes. Rinse the salt off the capers
and dry capers. Add the capers to the garlic and fry for about one minute over
medium heat. Stir in the tomato paste and cook for a couple of minutes and then
add onion, chile flakes and salt and cook, stirring, for about 5 minutes.
·
Add the vinegar to the pan and deglaze,
scraping up any brown bits from the bottom of the pan and then stir in the
chopped peppers. Adjust seasoning for more salt or vinegar. Add parsley. Remove
topping to a bowl and let cool. Do not refrigerate. Let sit at room temperature
until ready to use.
