Red Bell Peppers with Black Olives and Capers from Naples
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1/2 cup extra-virgin olive oil
1 3/4 pounds red bell peppers -- seeded and cut into strips
1 large garlic clove -- finely chopped
1 tablespoon salted capers -- rinsed and chopped
1/2 cup pitted and coarsely chopped imported black olives
salt and freshly ground black pepper -- to taste
3 tablespoons finely chopped fresh flat-leaf parsley leaves
In a large skillet, heat the olive oil over medium-high heat, then cook the peppers until slightly blackened on the edges and semi-soft, about 15 minutes, stirring frequently. Remove from the skillet and set aside. Remove all but 2 tablespoons of oil from the skillet, saving the oil for another use. (At this point, I usually pull out as many pieces of red pepper skin as I can find from the oil. It's easy because they curl and stick up so you can just pull them out.)
Add the garlic, capers, olives, and a few tablespoons of water to deglaze the skillet, stirring, over medium-high heat. Cook for 1 minute, return the peppers to the skillet, and cook until they're sticking, 2 to 3 minutes. Season with salt and black pepper, add the parsley, and toss so everything is well mixed. Transfer to a serving platter and let rest for 5 minutes before serving.
Makes 6 servings
AuthorNote: The capsicums, including the bell pepper and the chile, were among the first of the New World plants to come to those parts of Europe controlled by the Spanish crown. They had
an amazing popularity and helped destroy the trade in old spices. The Spanish crown ruled lands from Cadiz to Budapest, including Lombardy and the Kingdom of Naples, which facilitated the spread of peppers. The first Neapolitan recipe we have utilizing pepper is in Vincenzo Corrado's 'Cibo Pitagorico', published in 1781 in Naples. He has a number of recipes for peppers, called 'peparoli', including one stuffed with anchovies, parsley, garlic, and oregano.
This delicious preparation from Naples called 'peperoni in padella con capperi e olive' (peppers in a pan with capers and olives) can be eaten at room temperature, but I like it served quite warm. You cook the bell peppers in a copious amount of olive oil, but you can then save the flavored olive oil to cook over other foods. I like to serve this platter of peppers on a buffet table to let people help themselves.
Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 242 Calories; 23g Fat (84.6% calories from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 330mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 926531 0 0
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