Ingredients for Pepperonata
2 Yellow Peppers, Confit, de-seeded & peeled
3 Shallots, thinly sliced
2 Red Peppers, Confit, de-seeded & peeled
2 Cloves of garlic
1 Large pinch of Saffron
2 Red Chillies, Brunoise (fine diced)
40ml Extra virgin olive oil
5 Plum tomatoes, concassé (desseeded, peeled & diced)
40g Extra fine Capers
Basil to taste
Pepperonata recipe method
- Sweat the thinly sliced shallots and garlic in the olive oil , add the saffron then the red chillies.
- When all the ingredients are sweated reduce heat even further and add the thinly sliced confit peppers.
- Add the capers and remove from the heat.
- While still hot fold in the tomato concassé and the shredded basil.
Original recipe from a Michelin Bib Gourmand kitchen