I was taught to make this braised capsicum dish by a boyfriend’s Neapolitan mother many years ago, and it’s still one of my favourites. Peperoni in padella simply means ‘peppers in the pan’ and the result is quite different to roasting a capsicum in the oven as the juices blend with the oil and garlic during the slow cooking to make a delicious sauce. Unlike roasting, the skin remains on the strips of capsicum. When you plate the dish discard any that have slipped off, the remainder can be eaten or peeled off by each diner. Use red or yellow capsicums, or a mixture, for peperoni in padella, but not green ones as they’re unripe and have astringent herbal notes rather than sweet ripe capsicum flavour.
Serves 4 or more as part of an antipasti misti
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