500 g each of Lepanto Fire Roasted Red Peppers & Yellow Peppers
1 red onion finely sliced
2 garlic cloves crushed and chopped
1 tbsp Lepanto Extra Virgin Olive Oil
1 tbsp white sugar
2 tbsp red wine vinegar
Finely slice the drained capsicum. In a pan, sweat off the onion and garlic in olive oil, until light brown in colour. Add the sugar, caramelise and deglaze with vinegar, then stir in the sliced capsicum and cook slowly for 20 minutes.
Piperade can be used hot as a garnish or a side with fish, chicken or lamb. It is also great cold as antipasto, on bruschetta, or as a pizza topping.
Recipe provided by Laurent Loudeac (Food Show 2008).