Pan-roasted Peppers with Almonds Peperoni Mandorlati
4-6 yellow peppers
6 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
20g caster sugar
30g slivered almonds
3 tablespoons white wine vinegar
salt and freshly ground black pepper
Halve, core and seed the peppers, then cut into strips. Heat the olive oil in a pan and fry the pepper strips, stirring from time to time, until they are soft and beginning to caramelise at the edges, about 20-25 minutes.
Add the garlic, sugar, raisins and almonds. Stir-fry for a few minutes longer, then add the wine vinegar and let it evaporate. Season with salt and pepper to taste. Serve hot or cold as part of an antipasto or as a side dish to grilled lamb.