Pan-fried peppers with olives, capers, and almonds: a rich and flavorful side dish. Pan-fried peppers with olives, capers, and almonds are a simple yet flavorful side dish, perfect for accompanying main dishes of meat, fish, or vegetables. The combination of flavors and textures is surprising: the crunchy and fresh peppers pair perfectly with the olives, capers, and almonds, which add a touch of savoriness and crunchiness. The preparation is simple and quick: just wash the peppers, cut them into strips, and sauté them in a pan with a drizzle of extra virgin olive oil. Add the olives, capers, and almonds and continue cooking for a few minutes until the peppers are tender.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 213.82 (Kcal)
- Carbohydrates 12.59 (g) of which sugars 7.98 (g)
- Proteins 5.32 (g)
- Fat 15.66 (g) of which saturated 0.70 (g)of which unsaturated 2.53 (g)
- Fibers 3.82 (g)
- Sodium 988.28 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 fresh red and yellow bell peppers
- 1 red Tropea onion
- 3.5 oz Taggiasca olives (Pitted)
- 1.75 oz capers
- 2.75 oz blanched almonds
- 2 cloves garlic
- A few grains Sichuan pepper
- Half a glass dry white wine
- to taste extra virgin olive oil
- 1 pinch coarse salt
Tools
- 1 Pan
- 1 Cutting board
Steps
Wash the peppers, remove the seeds and internal filaments, and cut them into strips about 0.4 inches thick. Clean the onion and slice it into rounds. As for the garlic, chop it finely if you like, or leave it whole and discard it after cooking.
Next, in a non-stick pan, sauté the garlic in the extra virgin olive oil. Then add the onion, peppers, salt, and Sichuan pepper. Alternatively, you can use ground or whole black pepper. Cook until the peppers are slightly charred. To prevent the pan from drying out too much, you can also use a lid to create the necessary moisture.
When the peppers are slightly softened, add half a glass of white wine and continue cooking on low heat with the lid on for about 10 minutes, or until the peppers are tender and the wine has evaporated.
At this point, add the remaining ingredients, namely olives, capers, and blanched almonds. Continue cooking for another 10 minutes, or until all the ingredients are well combined and flavorful. If necessary, you can add a little water. If you’ve always used the lid, it won’t be necessary.
Finally, to taste, you can add finely chopped parsley or other spices two minutes before turning off the heat. For example, I used coriander, which goes very well with the peppers.
Let the pan-fried peppers with olives, capers, and almonds rest for about 10 minutes, off the heat and with the lid closed. In this way, the steam that forms will help extract the aromas from the peppers and other vegetables, making them more flavorful and appetizing.
Storage
Pan-fried peppers with olives, capers, and almonds can be stored in the refrigerator for 3-4 days. For longer storage, they can be frozen. To store the pan-fried peppers in the refrigerator: Allow the pan-fried peppers to cool completely. Transfer them to an airtight container. Store them in the refrigerator for 3-4 days.
To store the pan-fried peppers in the freezer: Allow the pan-fried peppers to cool completely. Transfer them to a freezer bag. Remove all air from the bag. Seal the bag and freeze. To defrost the pan-fried peppers, transfer them to the refrigerator overnight or let them thaw at room temperature for a few hours. Here are some tips for optimal storage of pan-fried peppers:
Use an airtight container or freezer bag to prevent the peppers from drying out or absorbing strange flavors. If freezing the pan-fried peppers, make sure to remove all air from the bag to prevent ice crystals from forming. Thaw the pan-fried peppers in the refrigerator or at room temperature to avoid them falling apart.
Use an airtight container or freezer bag to prevent the peppers from drying out or absorbing strange flavors. If freezing the pan-fried peppers, make sure to remove all air from the bag to prevent ice crystals from forming. Thaw the pan-fried peppers in the refrigerator or at room temperature to avoid them falling apart.
Wine pairing
Pan-fried peppers with olives, capers, and almonds are a dish with a rich and complex flavor, with notes of sweetness, savoriness, and acidity. To enhance its taste, it’s important to choose a wine with similar characteristics. A good pairing can be a light and fruity red wine, such as a Pinot Noir or Sangiovese. These wines have good acidity, which balances the sweetness of the peppers, and a fruitiness that goes well with the olives and capers. Another option is a fresh and savory white wine, such as a Vermentino or Falanghina. These wines have good acidity, which helps to cleanse the palate of the fat from the peppers, and a savoriness that enhances the flavor of the olives and capers. Finally, you can also opt for a rosé wine, such as a Cerasuolo d’Abruzzo or Bardolino. These wines have good acidity and a fruitiness that pairs well with all the ingredients in the dish.
Here are some specific suggestions:
Pinot Noir: a fresh and fruity Pinot Noir, like a Pinot Noir from Alto Adige or Burgundy.
Sangiovese: a fresh and fruity Sangiovese, like a Sangiovese from Romagna or Tuscany.
Vermentino: a fresh and savory Vermentino, like a Vermentino from Sardinia or Liguria.
Falanghina: a fresh and savory Falanghina, like a Falanghina from Campania or Sannio.
Cerasuolo d’Abruzzo: a fresh and fruity Cerasuolo d’Abruzzo, like a Cerasuolo d’Abruzzo DOC or Cerasuolo d’Abruzzo Riserva. Bardolino: a fresh and fruity Bardolino, like a Bardolino DOC or Bardolino Superiore. Naturally, wine choice is a matter of personal taste. The important thing is to experiment and find the pairing you prefer.
