Skill level: Easy peasy
Costs: Cheap as chips
Peperonata is a delicious Italian stew of onions and sweet peppers. It acts as the perfect side dish to meat and fish but also makes a great addition to a selection of antipasti. The peppers make this a colourful dish which is so versatile you could try using it as a sauce or a relish even. We’ve topped crunchy bruschetta and added tangy olives to make a wonderful starter or snack.
- 2tbsp olive oil
- 4 peppers, sliced into thin strips
- Salt and pepper
- 50g mixed olives, roughly chopped
- 8 small slices of ciabatta bread
- 1 clove of garlic, peeled
- Fresh basil leaves, torn
Best to stick to yellow, orange and red peppers as green ones tender to be a bit bitter.
- Heat the oil in a large deep frying pan and add all the peppers. You want to cook them on a low heat until they soften and caramelise slightly. This should take roughly 20-25mins. Add the olives and season to taste. Set aside.
- Take the ciabatta slices and rub the garlic clove over the surface and place until the grill until golden. To serve, top the ciabatta with a spoonful of the peperonata and sprinkle over the basil leaves.