The peppers are picked ripe, washed, cut into strips, blanched for a few minutes, and then seasoned with pitted black olives, capers, vinegar, salt, a pinch of nutmeg, a little oregano and some extra virgin olive oil. Excellent on their own, they can also be used to dress pasta, to add flavour to white meat, a mixed grill, fish (for example salt cod), vegetable, rice or pasta salads. They are also “just right” for an appetizer with fried polenta, hardboiled eggs, cheeses and/or cold cuts.
Ingredients: Bell peppers, Extra virgin olive oil, Pitted black olives, White wine vinegar, Capers, Oregano, Salt of Trapani I.G.P., Nutmeg.