Peppers with Capers and Olives

Ingredients for 4 people

2 red peppers

2 small courgettes

1 red onion

100 g of Leccino black olives in extra virgin olive oil

100 g of capers in wine vinegar

60 g of Zibibbo raisins

Pantelleria oregano to taste

Extra virgin olive oil

Salt and pepper


To serve

4 toasted wholemeal bread

60 g of semi-seasoned Pecorino Toscano to taste

Toasted sliced ​​almonds to taste



Soak the raisins in a bowl with warm water, in the meantime divide the peppers into four, remove the seeds and the white parts, then cut them into chunks.

Julienne the onion after removing the outer sheaths and dividing it in two lengthwise, finally cut the courgettes into thick slices.

Drain the capers from the storage vinegar and keep it aside, pour a drizzle of oil into a large pan and heat it slightly add the courgettes and bring them almost to cooking over high heat and stirring them with a spatula.

Transfer the courgettes to a bowl and add the onion to the pan and, if necessary, a little oil and cook over delicate heat, once wilted, pour them into a bowl and cook the peppers in the pan with a little oil.

When they are soft, add the other vegetables and season with salt and pepper and continue cooking for another couple of minutes, mixing everything with a spatula.

Off the heat, add the olives, squeezed raisins and capers * and flavor with a generous pinch of oregano, mix and allow to cool completely. (Better if for one night)

Toast the bread on the grill after having seasoned it with a drizzle of oil, once ready stuff it with the vegetables and complete with the sliced ​​almonds and grated pecorino with a grater with large holes and serve.


* if you want a more sour taste, add a little bit of vinegar from the capers.

- Gianfranco Allari -