Simply delicious. A mixture of tender strips of sweet peppers sautéed in fruity olive oil and combined with briny capers and chopped black olives. Crushed garlic, white wine, chopped basil and Parmesan cheese are added to the sauté pan to create a delectable sauce surrounding the peppers. Serve this dish with a slice of warm bread as an appetizer, or alongside your favorite protein as a delectable contorno, or side dish.
If you happen to end up with leftovers, these sautéed peppers would make a wonderful addition to your next omelette or frittata, or pureed with a touch of cream to make a fabulous pasta sauce. An extra sprinkling of fresh basil and Parmesan cheese and now you have a dinner idea for tomorrow as well!
Pepper-Cream Sauce served over Pasta
(To view the recipe, click on the blue title of the blog post above*)
Simple Sautéed Peppers with Olives & Capers
Ingredients:
- Cut a mixture of red, yellow and orange peppers into 3-inch strips. Add 2 Tablespoons of olive oil and 2 cloves of crushed garlic into a sauté pan; heat up, turning the garlic as it becomes lightly browned, and then add the sliced peppers. Season the peppers with ½ teaspoon of salt and 1/ teaspoon of black pepper. Cook until tender, about 20 minutes, stirring often. Add in chopped black olives and rinsed capers, as well as a handful of chopped, fresh basil. Add ½ cup of dry white wine into the pepper mixture to deglaze the pan, to finish the cooking add in some grated Parmesan cheese.
- To make a pasta sauce from leftover sauteed peppers: Follow the recipe for sautéed peppers above. Place the tender peppers, along with a couple tablespoons of heavy cream in a blender or food processor. Puree the mixture until smooth and serve over pasta with parmesan cheese and extra basil.
Directions:
Tagged: basil, black olives, capers, culinary school, externship, Italy, Mami Camilla cooking school, pasta sauce, peppers, side dish, Sorrento, sweet peppers, white wine
Leave a Reply