Saturday, 7 August 2010
Normally, a pepperonata isn't that spicy but I felt like adding some chopped chilli and it worked really well. If you don't like chillis, just leave it out. It's still a gorgeous dish.
5 large, pointed red peppers, halved lengthwise and sliced
4-5 garlic cloves, cut into slices
1/2 - 1 red chilli, finely chopped
freshly ground pepper
1 sprig of fresh thyme or 1/2 tsp dried thyme.
2-3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1. Gently heat the olive oil in a heavy saucepan and add the garlic, chilli and pepper.
2. Cook over a medium heat for a few of minutes taking care not to brown the ingredients. Once the veggies are simmering, add the balsamic vinegar, thyme and season with pepper. (I do not add salt to give the sweetness of the peppers top billing.)
3. Cover and gently simmer until the veg are soft. Stir from time to time to make sure they're not sticking to the pan are gently cooking in their own juice.
Serve hot or cold.