Peperoni

AT A GLANCE

  • Serves 10 people

  • 20 bella rossos (see note)
  • 450 ml olive oil
  • 4 rosemary sprigs
  • 4 garlic cloves, crushed
01   Preheat oven to 250C. Combine bella rossos and 1½ tbsp oil in a roasting pan and roast, turning occasionally, until golden (25-30 minutes). Remove from pan, transfer to a heatproof bowl, cover with plastic wrap and stand until soft (15-20 minutes). Peel, discarding juice and skin. Add to jars with rosemary and garlic, top with remaining oil (you may need extra to cover), seal jars and refrigerate. Peperoni will keep refrigerated for 1-2 weeks after opening.

Note Bella rossos are baby capsicums, available from select greengrocers. You can substitute 10 large red capsicums.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

Mar 2009

Mar 2009

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