By David Rocco’s Dolce Vita 

INGREDIENTS

– 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

DIRECTIONS

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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