2 kg red end yellow peppers
5 tablespoons of Extra Virgin Olive Oil 100% Italian E. Amoretti di Lorenzo
1 clove garlic
10 salted capers
20 Taggiasco Olives stoned in Extra Vergin Olive Oil E. Amoretti di Lorenzo
Salt to taste
Wash, clean the peppers and cut into pieces or strips.
In a pan fry garlic that we have done in tiny pieces with the Extra Virgin Olive Oil 100% Italian, then add the capers and Taggiasco Olives stoned in Extra Vergin Olive Oil E. Amoretti di Lorenzo.
We toss and turn the ingredients to season them then, wee add the peppers and let them cook over medium heat, turning often towards the end of cooking raise the healt and cook a few minutes until the peppers will not be toasted.