Pappers SALAD with olive oil
Slowly peppers fried in olive oil raise sugar in the fruit that contrasts well by fresh
olives. This dish is more appropriate if served warm
components required for cooking:
500g young peppers
500g) red peppers
½ cup olive oil
2 cloves garlic, finely chopped
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 teaspoon sugar
Salt and black pepper, to taste
Halve Pappers and discard its contents. Then cut into 2cm pieces fit in the desired shape. Heat oil in a skillet. Add bell pepper
and cook, covered over medium heat, stirring occasionally, for 10 minutes until Pappers begin to mature and soften.
Remove cover, increase heat to medium and cook for 15 minutes, stirring occasionally, until lightly browned and Pappers the tender.
Add the garlic and olive oil and cook, stirring, over medium high heat for 3-4 minutes. Add vinegar and cook until it evaporates, then stir in sugar and season to taste with salt and freshly ground
black pepper. transfer to a plate / food place and ready to serve.
