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
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.
Best to stick to yellow, orange and red peppers as green ones tender to be a bit bitter.