Sweet red peppers are the key ingredient in this rustic southern Italian dish. As with Caponata there are seasonal and regional variations of this traditionally plant-based dish. Nasturtium Caper, Olive & Chilli Peperonata my locavorean interpretation. inspired by the ripe red peppers which decorate our pepper plants like Christmas baubles inspires
Ripe red peppers were the inspiration for this dish, they decorate our pepper plants like Christmas baubles. Black olives add the salt and foraged nasturtium capers for the pepper. Fresh green chilli help make Nasturtium Caper, Olive & Chilli Peperonata flavour packed accompaniment.
Peperonata is the perfect side dish for a plant-based tortilla or a tasty topping for a wedge of baked polenta. For an Italian inspired summer feast serve with Zucchini Cannelloni or Stuffed Zucchini Flowers. Don’t forget to add some greens with a Seasonal Green Salad.
Nasturtium Caper, Olive & Chilli Peperonata
- 4-5 long red peppers, deseeded and cut into strips
- 6 cloves of garlic, finely sliced
- 2-3 long green chillis, deseeded and finely sliced
- 15 black olives, pitted and halved
- 2 tbsp nasturtium capers or capers
- 1-2 tbsp olive oil
- sea salt – optional
Heat olive oil in a pan and sauté the garlic and chilli for a minute before adding the strips of red pepper. Cover the pan with a lid and simmer for 20 minutes then add the olives and capers.
Continue cooking until the peperonata is warmed through. Remember to taste before adding any sea salt.
Store in the fridge for up to 5 days.