PEPPERONATA

4

SERVES:

INGREDIENTS

2-3 whole red capsicums

1 tbsp unsalted butter

1 brown onion, finely sliced

4 cloves garlic, roasted and crushed 4 tbsp olive oil

½ cup roughly chopped Italian parsley flaky sea salt freshly ground black pepper

METHOD

1

Rub the capsicum with some oil and sea salt before placing onto the grill. Cook over an open flame until the skin blackens and cracks. Once cooked, place in a bowl, cover with plastic wrap and allow to cool. 2 Remove the skins by rubbing them with your fingers, then de-seed and finely slice the capsicum flesh. 3

Add the butter to a frying pan on a medium heat. Add the onions and sweat until translucent, not coloured. 4

In a bowl, mix the capsicum, onion, garlic, remaining oil, and parsley, and season to taste.