When you lift the lid from the pot where the peppers with capers and balsamic vinegar are cooking, the air instantly fills with a sweet and intense aroma that envelops the senses like a caress. It’s a scent that speaks of summer and recalls long tables filled with trays of fresh and flavorful vegetables.
It all starts with the careful selection of peppers at the market, which takes place every morning just steps from my home. Here I carefully choose the juiciest and most vibrant in color. Then, in my cozy kitchen corner, I divide them into many wedges and cook them slowly until they soften.
I generously add capers, little salty treasures, creating a perfect balance between sweet and salty, land and sea. The extra touch comes with balsamic vinegar, whose amber drops gently slide over the peppers and capers, enhancing their flavor.
A cascade of parsley completes this dish with its freshness, which can be served either as a side or as an appetizer.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 7 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 202.42 (Kcal)
- Carbohydrates 19.77 (g) of which sugars 19.44 (g)
- Proteins 4.17 (g)
- Fat 10.71 (g) of which saturated 1.33 (g)of which unsaturated 0.01 (g)
- Fibers 8.31 (g)
- Sodium 399.77 (mg)
Indicative values for a portion of 4 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 for Peppers with Capers and Balsamic Vinegar
- 6 bell peppers
- 2 tablespoons salt-packed capers
- 1.35 oz balsamic vinegar
- 1.35 oz extra virgin olive oil
- 1 shallot
- 1 bunch parsley
- 2 pinches salt
Preparation of Peppers with Capers and Balsamic Vinegar
Wash the peppers, dry them thoroughly with a cloth, remove the stem and cut them in half. Remove the seeds and internal filaments; cut them into wedges.
In a pot, brown the shallot (whole or sliced) with the oil. Add the salt and vinegar. Cook over moderate heat for 25 minutes until the peppers are tender.
Now add the capers, desalted and squeezed, mix well and let it flavor for another 5 minutes.
Finally, sprinkle with fresh chopped parsley.
You can serve the peppers with capers and balsamic vinegar either hot or warm.
Tips
Remove the internal filaments and seeds well, so the peppers are more digestible.
Preserving Peppers with Vinegar and Capers
The peppers can be stored in the refrigerator in an airtight container for up to 3-4 days.
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Appetizing Peppers and Potatoes Side
Eggplants and Potatoes with Herbs
Traditional Scapece Zucchini Recipe
FAQ
Can I substitute capers with another ingredient?
If you don’t like capers, you can substitute them with Taggiasca olives or black olives. However, the final taste might be slightly different.
Can I use peppers of different colors?
Of course! Peppers of different colors will not only add visual variety to the dish but also a wider range of flavors.
What is the best type of balsamic vinegar to use?
Choose a high-quality traditional balsamic vinegar to give a more robust flavor.
Can I prepare the peppers in advance?
Yes. Peppers with capers and balsamic vinegar can be prepared in advance and stored in the refrigerator until ready to serve. However, it is advisable to add fresh parsley just before serving to maintain its freshness and aroma.
