Spring Peppers

PEPPERONATA

Tiny early season peppers are popping up in every vegetable stand and supermarket this week, thus a recipe to utilize the saesonal bounty. A classic Italian rustica dish, this is traditionally served over pasta or atop bruschetta, but makes a wonderful side to fish or poultry of all sorts. Variations are endless: added chopped Nicoise or Kalamata olives to the mixture in the beginning stages, or finish off with a handful of chopped parsley or other fresh herbs. If you like it spicy like we do, toss in a few chili peppers or powdered cayenne.

4 cups chopped mixed sweet peppers, sliced finely /1 small onion, sliced finely /1 clove of garlic, finely chopped /Olive oil - a good splash /Salt and black pepper, freshly ground

1. Put all the ingredients into the pan, and season lightly (just adding a little salt and pepper, you can add more later once you taste the dish).


2. Cook over a gentle heat for half an hour until the peppers are very soft.


3. Check the seasoning and add a little more salt and pepper if it needs it.