Ingredients
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2
large red bell peppers, roasted, peeled, seeded and cut into 2-inch slices
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2
large yellow bell peppers, roasted, peeled, seeded and cut into 2-inch slices
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2 tablespoons
Filippo Berio extra-virgin olive oil
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1 1/2 tablespoons
white vinegar, Balsamic preferred
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1/4 teaspoon
salt
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Grinding black pepper
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3 tablespoons
capers in salt, rinsed
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1/4 cup
golden raisins
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Sorrel leaves for lining plate
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2 tablespoons
fresh minced basil or parsley
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INGREDIENTS
Directions
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Prepare the 4 peppers and set aside.
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Whisk together the olive oil, vinegar, salt, and pepper in a small bowl. Mix in the capers and raisins.
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Place the pepper slices in a single layer in a rectangular non-aluminum pan. Pour the dressing over the top. Cover and marinate the peppers at least 2 hours or refrigerate overnight and then bring them to room temperature.
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When ready to serve, line a serving platter with the sorrel leaves and place the peppers on the leaves. Sprinkle the basil over the top and serve with crusty bread or chips of Parmigiano Reggiano cheese.
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