Peperonata with capers & feta
Romano peppers get the Italian agrodolce (sweet-sharp) treatment, with feta providing a salty contrast in this recipe from Lucas Hollweg. This is great served with a barbecue or as part of an outdoor lunch, though it’s just as good piled onto a slice of toast.
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 6 romano peppers
- 3 medium tomatoes, halved
- 4 tbsp olive oil, plus extra to serve
- 3 medium red onions, thinly sliced
- 4 clove/s garlic, thinly sliced
- Pinch dried chilli flakes
- 3 tbsp red wine vinegar
- 1½ tbsp caster sugar
- ½ x 25g pack basil, leaved picked (torn if large), plus extra to serve
- 2 tbsp nonpareille capers
- 100g feta
Preheat the grill to its highest setting. Arrange the peppers and halved tomatoes on a baking tray and put under the grill. Wait until the peppers are blistered on one side, then turn them over. If the tomatoes are soft at this stage, take them out. When the peppers are blistered all over (15-20 minutes), put them in a bowl, cover and leave to steam for a few minutes. Once cool enough to handle, peel, deseed and tear into strips.
While the peppers are cooking, heat the oil in a large frying pan. Add the onions, garlic and chilli, plus a good pinch of salt. Cook for around 10 minutes until soft. Roughly chop the tomatoes and stir into the onions with the pepper strips, vinegar and sugar. Simmer for a couple of minutes, then stir, season and simmer for 10 minutes more. Stir in the basil leaves and ⅔ of the capers. Leave to cool to room temperature.
Transfer to a serving bowl, crumble the feta over the top and scatter with the remaining capers. Scatter over a few basil leaves, then trickle with a touch more oil.
Typical values per serving when made using specific products in recipe