Mariella Barbato Peppers with olives. Summer in southern Italy is not only lived with your feet in the sand and the sun on your skin: it is savored. And if there is one ingredient that represents this season with all its color and flavor, it is undoubtedly the bell pepper. Fleshy, sweet and juicy, this fruit is at its best between June and September, when markets turn red, yellow and green, and kitchens are filled with irresistible aromas.
One of the simplest and tastiest side dishes that Neapolitan culinary tradition has to offer is sautéed peppers with olives and capers. A humble dish but full of character, perfect as a garnish for meat, fish or even as an antipasto on a slice of good bread.
Ingredients for peppers with olives
- 3-4 peppers (red or yellow, or a mixture)
- 2-3 cloves of garlic
- A good handful of black olives (Gaeta or kalamata)
- 1 tablespoon capers (better if salted, well rinsed)
- Extra virgin olive oil
- Salt and black pepper to taste
Preparation
- Wash and cut the peppers into thin strips.
- In a large frying pan, heat a good splash of olive oil.
- Add the whole or slightly crushed garlic cloves, along with the capers and black olives. Let them brown lightly, releasing all their aroma.
- Add the peppers and sauté over medium-high heat, stirring occasionally, until tender and slightly caramelized (about 15-20 minutes).
- Adjust salt and pepper to taste. Serve hot or at room temperature.
Tradition that lives in the flavors
This dish is a reflection of the Neapolitan philosophy of cooking: few ingredients, but with identity. The capers add a saline, almost marine touch; the black olives, a soft and bitter depth; and the peppers, the soul of summer, envelop everything with their natural sweetness.
In Naples and in many homes in southern Italy, these peppers appear on the table again and again. They accompany a grilled steak, a fresh mozzarella, or are even served cold, the next day, even tastier after resting.
This recipe is as versatile as it is delicious. You can use it to fill focaccias, accompany white rice dishes, or serve it as a vegetarian starter. And the best part: you don’t need to complicate things or turn on the oven.
Have you ever tried this Neapolitan classic and do you have your own family version? Tell me about it in the comments or share it with anyone who needs a little sunshine on their plate.
with love, your Neapolitan girl!
