Peperonata

This Neapolitan dish will decorate your table. Cooking is easy and fast. This is how peperonata is prepared in Naples

The author of the recipe

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Composition / ingredients

servings:

Bell pepper

500

Capers

0.5

Anchovies (fresh anchovies, known in Italy as alici (achugi)
achugs are used in the description)

Iodized salt

to taste

Olives

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 4 g

Fats 50 % 9 g

Carbohydrates 28 % 5 g

111 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Cut the peppers in half and peels them from the core.we put it on a baking sheet.put in the oven and bake 220 degrees 15-20 minutes.
Step 2:
Peppers are ready, while hot, you need to peel
Step 3:
Salt. Leave for 5 minutes to be salted
Step 4:
Add achugi caper (anchovies, capers) and olives - mix and then pour olive oil. If you put it in the refrigerator for at least an hour, it will be even tastier!!! Buon appetito!