This rustic southern Italian dish uses sweet red peppers as its central ingredient. As with Caponata there are many seasonal and regional variations of a traditionally plant-based dish. Nasturtium Caper, Olive & Chilli Peperonata is my locavorean interpretation, inspired by the
ripe red peppers decorate our pepper plants like Christmas baubles. Salty black olives, spicy foraged nasturtium capers season the sweet roasted red peppers. A hint of chilli from fresh green cayenne peppers makes Nasturtium Caper, Olive & Chilli Peperonata a favour packed accompaniment.
Serve as a side dish with a plant-based tortilla, upon a wedge of baked polenta or create your own Italian inspired plant-based summer feast with Stuffed Zucchini Flowers or Zucchini Cannelloni and Seasonal Green Salad.
Nasturtium Caper, Olive & Chilli Peperonata
Ingredients:
- 4-5 long red peppers, deseeded and cut into strips
- 6 cloves of garlic, finely sliced
- 2-3 long green chillis, deseeded and finely sliced
- 15 black olives, pitted and halved
- 2 tbsp nasturtium capers or capers
- 1-2 tbsp olive oil
- sea salt
Method:
Heat olive oil in a heavy-based pan, add the garlic and chilli then sauté for a minute before adding the strips of red pepper, season with sea salt then cover the pan.
Simmer for 20 minutes before adding the olives and nasturtium capers then simmer for another 5-10minutes.
To use as antipasti store in an airtight jar or container for 3-5 days.
