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Peperoni sott'olia
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Prep Time:
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Marinated roasted peppers add vibrant flavor to antipasto platters.
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 to medium heat. Grill red and yellow capsicums, turning occasionally, for 25-30 minutes until charred and tender.
  • Place the mixture in a spacious heatproof bowl, then cover it with plastic wrap. Let it sit for 30 minutes to allow the skin to rise. Proceed by peeling, seeding, and cutting into 1cm-thick strips.
  • In a bowl, mix together the 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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