Recipe: Sautéed Peppers with Olives and Capers

the appetizer:

The Southern Italian Table by Arthur Schwartz, includes recipes like Lobster Broth with Broken Spaghetti, Broda di Aragosto can Spaghetti Ruoti; Sautéed Peppers with Olives and Capers, Peperoni Saltate con Olive e Capperi; and Grilled Pancetta or Pork on Spring Onions, Stigghiole di Pancetta.

Cookbook

Sautéed Peppers with Olives and Capers
Peperoni Saltate con Olive e Capperi

Serves 4 to 6

Sautéing peppers is easier and quicker than roasting them, and it also intensifies their flavor. Don't undercook them. They taste best when well wilted, even a little chart on the edges. Olives and capers are the seasoning ingredients here, but pine nuts and raisins, or just garlic and basil or parsley, are other possibilities.

3 medium red, yellow, or orange bell peppers (about 1 pound)
12 Gaeta olives or 6 to 8 large green Sicilian olives
2 tablespoons extra virgin olive oil
1/4 teaspoons salt, or more to taste
1 rounded tablespoon salted capers, rinsed well
1/3 cup loosely packed fresh basil or flat leaf parsley leaves

Wash the peppers. Cut the stem ends in the ribs. Discard the seeds. Cut them lengthwise into 1/4- to 1/2-inch-wide strips.

With a paring knife, cut the flesh off the large green olives in large pieces, discarding the pits. Or pick the olives (they are more or less freestone) and cut them in half. Set aside.

Heat the oil in a 9- to 10-inch skillet or sauté pan over medium-high heat. As soon as it is hot enough to make a pepper strips sizzle immediately, add all the peppers, season them with salt, and sauté, tossing regularly, for 5 to 8 minutes, until they are tender but not mushy. Add the olives and capers. Sauté another minute.

Care the basil or parsley into the pan and toss again for another minute or so.

Serve hot, warm, or at room temperature.