Saturday, 14 May 2011

And here's one I made earlier! (Bruschetta with peppers- peperonata)

This is really "one I made earlier" a couple of months ago, on a day when I felt really good and made my own ciabatta bread (which you can see in the pic. I made that!)

I used my mum's favourite pepper recipe, as another bruschetta topping, as I think it really is delicious, though, at the time when she made it I used to think it was boring (how spoilt was I, eh?) We used to eat this in the evening, some days, maybe with meat, or sometimes just with crusty bread, as a snack.

This is a really excellent dish, slightly pungent, because of the capers, preserved in vinegar, but, at the same time sweet and versatile. You can use this as a side dish, or served with pasta. Why not!

I felt inspired by the red and yellow sweet peppers I saw in the supermarket. Such a beautiful shape, I had to have them, just because they were beautiful! And this is how I made my Peperonata con capperi.

Peperonata con capperi
(used as bruschetta topping)

Serves 4
1/2 Kg (about 1lb mixed sweet peppers)
a few generous glugs olive oil
(you need quite a lot of oil for this)
4 cloves garlic, chopped
1-2 tbsp capers, drained
some rocket

This is really very easy! Cut your peppers into long, thin strips. Place  in a frying pan, on a high heat, with the garlic and the olive oil, which shouldn't be hot. Initially, put a lid on your pan, for 5 minutes or so. Stir as often as you can, to make sure all the ingredients are coated in oil.



The peppers will soon begin to wilt, brown and maybe look as if they are about to burn. Don't let this happen! Lower the heat slightly, add a few tablespoons of water (two or three) every time the mixture looks dry, and stir. The dish shouldn't be watery, though.

Keep cooking until the peppers become soft and slightly browned. Add salt and capers and enjoy another excellent dish!

The ciabatta bread I made was delicious, topped with peperonata!

I served some of my peppers on the ciabatta I made, topped with rocket (arugola.) It was very, very good. I really like this dish, now. It's not boring, like I used to think. It brings back sunshine and smiles. Love it!


  1. I'd like to hear about your ciabatta recipe. I love bruschetta!

  2. I'll post the recipe next time I make ciabatta. I only made it once and have an out of focus picture of the bread! I usually buy mine and it's good, especially when it's part baked. I have to say, though, you only get "real" ciabatta in Italy!

    Warning: I'm not wearing glasses!