Peperonata

(traditional Italian dish)

Serves 2

1 large red capsicum
1 large yellow capsicum
1 large green capsicum
Salt
Freshly ground pepper
Extra virgin olive oil
Fresh parsley

1. Set oven to 250ºC or grill to high.

2. Place capsicums on an oven tray in oven or under grill and cook for 15 minutes. If grilling take extra care as 15 minutes may not be required. To obtain an even dark colour all over, rotate capsicums regularly.

3. When ready remove from the oven. Using a pair of tongs, place the capsicum into a bowl and cover with cling wrap (or like mamma does put them in a plastic shopping bag and tie a tight knot). The steam eases the peeling process.

4. When peeling remove the stalk first to which most of the seeds are attached. Open the capsicum and with the back of the knife scrape out the remaining seeds. Then remove the skin. Place the clean capsicum on a plate.

5. The capsicums can be peeled warm or cold and eaten them either way.

6. Season cleaned capsicum with a little salt, pepper, a drizzle of olive oil and a generous pinch of fresh parsley. Enjoy warm as a side vegetable with a piece of steamed fish or cold on crusty bread as a component of the traditional Italian Antipasto.