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This very simple dish can be served either as a cold antipasto or as a hot or warm vegetable to accompany meat dishes It is common throughout southern Italy.
- 1/2 cup olive oil, for frying
- 4 pounds large, sweet bell peppers
- 1 garlic clove, minced
- 3 tablespoons capers, drained
- 3 ounces black olives (Gaeta), pitted
- Pinch of ground chili pepper
- 1 sprig flat-leaf parsley, chopped
Heat the olive oil in a skillet until very hot. Add the bell peppers and fry over moderate heat until soft but not colored. Reserve.
Drain most of the oil from the skillet and return it to the heat with the garlic, capers and olives. Mix well. Add the bell peppers and cook, stirring, for 5-6 minutes. Taste and season with salt, if required, and chili pepper. Sprinkle with the parsley just before serving.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
222 calories; 11g total fat; 0mg cholesterol; 415mg sodium; 31g carbohydrates; 5g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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