Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Spanish Peperonata with Olives and Capers

Share
avatar
Lobo
Moderator
Moderator

Posts : 21666
Thanked : 1005
Join date : 2013-01-12

Spanish Peperonata with Olives and Capers

Post by Lobo on Sun 07 Feb 2016, 7:12 pm


Spanish Peperonata with Olives and Capers

Be the first to Write a Review

This colorful mélange of sweet bell peppers stewed in olive oil is delicious served warm or at room temperature. It makes a nice addition to a Spanish tapas feast: serve with serrano ham or slices of chorizo, spicy roasted potatoes and a chilled rosé. The peppers are also delicious on grilled bread as an appetizer or served alongside cold roast chicken for a picnic.



  • Printer Friendly Version





  • 34

Ingredients:


  • 3 Tbs. olive oil 
  • 1/2 cup thinly sliced shallots 
  • 1 garlic clove, minced  
  • 2 lb. red, yellow and/or orange bell peppers, cored, seeded and cut into 1 1/2-inch pieces 
  • 1/4 tsp. salt, plus more, to taste 
  • Freshly ground pepper, to taste 
  • 1/4 cup sherry vinegar 
  • 1/4 cup pitted and coarsely chopped mild green olives 
  • 1 Tbs. capers, drained  

Directions:

In a large fry pan over medium-high heat, warm the olive oil. Add the shallots and garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add the bell peppers, the 1/4 tsp. salt and a few grindings of pepper and cook, stirring frequently, until the bell peppers are soft, about 8 minutes.

Add the vinegar, olives and capers and cook until most of the liquid has evaporated, 1 to 2 minutes more. Season with salt and pepper. Serves 6 to 8.

Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

Related Tips


  • All About Bell Peppers

    Current date/time is Thu 23 Mar 2017, 3:13 am