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A Cherry Red Dish Peppered With Deliciousness!

August 13, 2015

There is a belief that you can taste happiness & it is so delicious!

 

This colourful recipe originated in Italy & is perfect for an alternative Sunday brunch.  Filled with nature's gems it is a recipe that brings together friends & families with its simplicity, fresh ingredients & deliciousness.  For that reason it must be tried, tasted and shared! 

 

 

 

Lunch for 6

Ingredients

6 Peppers- halved, washed and de-seeded (red or orange are both equally delightful)
60 Cherry Tomatoes - halved and placed in a mixing bowl. 
2 heaped tablespoons of Capers - drained
3 cloves Garlic - chopped finely
1 habenero chilli (other types of red chilli will also work)
1 cayenne chilli (other types of red chilli will also work)
3 tablespoons of virgin Olive Oil 
1 tablespoon of red wine vinegar
a handful whole Black Olives 
a handful of chopped Basil 
3 large balls of buffalo mozarella 
rocket salad
salt for seasoning
thinly sliced pancetta (optional) 

 

Preparation

STEP 1 - Preheat the oven to 180 C

 

STEP 2 - Halve and de-seed the red peppers & lay them out in a baking tray & season with salt.

 

 

 

Step 3 - Halve all 60 cherry tomatoes and place in a mixing bowl

 

 

 

Step 4 - Drain the black olives and add them whole to the tomatoes

 

 

 

Step 5 - Drain and add the capers and chopped up garlic to the mix

 

 

 

Step 6 - Add 1tbsp of red wine vinegar to the mixture

 

 

Step 7 - Finely chop the chilli & basil

 

 

 

Step 8 - Add the basil and and at least half of the chopped chilli to the mix, remember to adjust how much chilli you use to taste and in relation to the strength of the chilli. (Keep a pinch of chilli to one side) 

 

 

 

Step 9 - Add the olive oil & season the mixture with salt and pepper.  Squash half of the tomatoes and olives with your hands

 

 

 

Step 10 - Add the lovely mixture to the peppers

 

 

Step 11 - Cover the tray with aluminium foil 
Step 12 - Place in the oven for 40mins
Step 13 - Add a slice or two of pancetta on top of the pepper and return to oven for 18mins  (This step is optional) 

 

 

 

Step 14 - Slice some fresh rustic bread & toast in the oven for 10 minutes
Step 15 - Take peppers from the oven and allow to cool for 20 minutes

 

 

 

 

Step 16 - Serve the peppers on a slice of rustic toast, pierce through the peppers & toast with a knife so the juices run through. 
Step 17 - Add rocket salad & buffalo mozarella to the plate, you can garnish the mozarella with the chilli for a little extra something.