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Peperoni sott'olia
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Smoky marinated capsicum adds vibrant flavor to antipasto platter.
Ingredients:
  • 2 large red capsicums
  • 2 large yellow capsicums
  • 56.88 gm olive oil
  • 20.00 ml baby capers
  • 20.60 gm White Italian Dressing
  • 20.00 ml fresh continental parsley, chopped
  • Extra virgin olive oil, to drizzle
  • 20.00 ml toasted pine nuts
Instructions:
  • Preheat a barbecue grill or chargrill pan over medium heat. Grill red and yellow bell peppers, turning occasionally, until charred and tender, about 25-30 minutes.
  • Transfer to a large heatproof bowl and cover with plastic wrap. Allow to sit for 30 minutes to loosen the skin. Peel, seed, and cut into 1cm-thick strips.
  • In a bowl, mix together capsicum, olive oil, baby capers, Italian Dressing, and continental parsley. Season to taste, cover, and refrigerate for 8 hours to enhance the flavors. Before serving, drizzle with extra virgin olive oil and sprinkle with toasted pine nuts.

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