– 2 red peppers
– 3 tablespoons extra virgin olive oil (45ml)
– 2 cloves garlic, crushed
– 1/4 cup capers
– 1/2 cup black olives
– Bunch of parsley, chopped
– 1/2 cup breadcrumbs
Roast peppers in an oven or a barbeque until they are soft and charred.
Let peppers rest in a paper bag for 10 minutes, allowing steam from peppers to loosen charred skin.
Remove from bag and peel off the skin. Remove seeds and cut into quarter inch strips.
In a large saucepan, heat extra virgin olive oil and garlic.
Add capers, black olives, and peppers.
Cook for a few minutes and salt to season.
Sprinkle parsley and breadcrumbs and stir well.
Remove garlic and let rest for 15 minutes before serving.
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