The SWEET-AND-SOUR BELL PEPPERS, colorful, fragrant and irresistibly tasty, are a typical Mediterranean side dish, perfect for bringing an explosion of flavors to the table. The natural sweetness of the peppers pairs perfectly with the lively touch of vinegar and sugar, creating a harmonious balance that wins you over at first bite.
Excellent served cold or at room temperature, they pair wonderfully with white meats, grilled fish or aged cheeses, but they are also delicious as an appetizer on rustic bread crostini. A simple, genuine and versatile dish, ideal for enriching the menu with an extra touch of flavor.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 bell peppers (mixed)
- 2 tbsp sugar
- 3 tbsp white wine vinegar
- to taste extra virgin olive oil
- to taste salt
- basil
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Spoon
Steps
The preparation of SWEET-AND-SOUR BELL PEPPERS is very easy and quick.
Wash the bell peppers, remove the stem, seeds and internal membranes, and cut them into strips.
Heat a drizzle of oil in a pan, add the peppers, season with salt and sauté over medium heat for 5-6 minutes.Add the vinegar and sugar and mix well.
Let the vinegar evaporate, cover with a lid and cook over moderate heat for another 10 minutes, until they are tender but not falling apart and the pan bottom is slightly caramelized.If you like, at the end of cooking add a few basil leaves. Serve the sweet-and-sour bell peppers warm or cold.
Storage
After cooking, let them cool completely, transfer them to an airtight container and store in the fridge for up to 3 days.
Before serving, you can enjoy them cold or bring them back to room temperature.
SICILIAN VARIANT
If you want to enrich them, you can add, halfway through cooking, soaked and squeezed raisins, capers, olives and toasted pine nuts, as well as a clove of garlic to flavor the oil.
