Ingredients : Serves 2

ingredients image
  • 4 any colour of peppers, peeped and cut into 8
  • 1 clove garlic, crushed
  • 2 bay leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp white wine
  • 2 tbsp white wine vineger
  • 1/2 tsp salt
  • freshly ground black peppercorns


instructions image
  • In a frying pan heat the oil over a low heat and add the garlic. Fry until lightly coloured.
  • Saute the peppers for 5 minutes or until cooked and pour the wine. Bubble up to evaporate the alcohol.
  • Turn off the heat, pour the wine vineger*, bay leaves and season with the salt and pepper.
  • Transfer to a heatproof bowl and leave to cool, then keep the fridge for a few days.
  • Serve with olives.
instructions image
*Be careful the vineger will splash.

served image
This recipe was first published on mizueandco.com in Oct. 2006.