Pepperonata

This recipe is classically Italian. Casual, with just a few ingredients and totally dependent on the quality of the produce.

Pepperonata

  • a whole lot of capsicums
  • garlic
  • olive oil
  • apple cider vinegar
  • rock salt

Slice the capsicums into strips about 4cm wide. Slice the garlic and combine with the capsicums in a large baking tray. Generously drizzle the olive oil and less generously drizzle the vinegar over the capsicum. Add a generous pinch of rock salt, and mix it all up.

Bake in a hot oven, stirring occassionally, until the capsicums are soft and blackened in places. I also taste it throughout the baking process and add more vinegar to taste.

I love pepperonata with lots of blackened bits. If you eat it straight away the blackened parts are crispy and delicious. If you let it cool down and sit in the oily vinegary juices, the blackened parts become chewy and even more delicious. My other favourite part of pepperonata is the rock salt, it partially dissolves, making the whole thing moreishly salty, but occasionally you get a lovely crunchy bit!