This dish is versatile, easy to make and requires minimal ingredients — and it is so delicious!
The sautéed red peppers are equally great as a stand-alone dish or a compliment to other dishes such as a topping for steamed chicken, pasta, or salads and served with a nice Italian bread or baguette, or with grilled sausages.
My sister Michael-Ann and her girlfriend Jodi recently visited Saint John from Manhattan (one of my favorite food cities). Jodi, who also lived in Italy for a few years, prepared one of her many recipes, which were taught to her in the kitchens of Italy.
I made the sautéed red peppers this past Saturday following Jodi’s recipe and found it easy and the results were fantastic!
Ingredients:
- Extra virgin olive oil — approx 3/4 to 1 cup (I used a 10.5” skillet – measured the width of the top lip opening of my skillet)
- 2 to 3 Garlic Cloves
- 8 to 9 red peppers (yellow can be used too and mixed in). Cut into large pieces – skins on. (I used 11 red peppers with my skillet size. I cut each pepper in half, top to bottom, removed the seed core and the top green stem and then cut each half into six long slices, again cutting top to bottom.)
- Approximately 1/2 cup Kalamata olives, pitted (I used black olives and wished I had used Kalamata olives simply for the better flavor)
- 2 tablespoons of capers (If using dried salted capers less is needed as they can be salty)
- Salt
Method:
Coat large skillet with extra virgin olive oil ¾ to 1 cup (approx 1/4 inch). Add garlic cloves cut into 2 to 3 large pieces. Heat oil and garlic until garlic starts to brown but do not completely brown the garlic.
Add cut red peppers to hot oil. Do not worry if the peppers are heaping over the skillet because they will melt down as they are heated. To help keep the peppers in place use a lid smaller than the skillet and press down. Slowly start to rotate the peppers as they cook down. Turn the peppers frequently. (I cooked the peppers at a simmer and for 1.5 hours … Ok, I started talking and got side tracked … It all worked out for the good though.)
When the peppers are softened in the oil, add the Kalamata olives, capers and salt to taste. Cook the peppers until the oil turns to a clear red color and the peppers are soft. There should be no crunch at all to your sauteed peppers.
Serve hot, warm or cold. It’s even better on day two!
***
Bio: Liz is the owner of the Urban Deli. With a sister in Manhattan, she has visited New York many times and invariably studies the Big Apple’s famous delis.
