Pepper salad with capers (Insalata di peperoni e capperi) from The Best of Bugialli (page 11) by Giuliano Bugialli

  • basil
  • tomatoes
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute yellow bell peppers for green, or use a mix of both.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for green, or use a mix of both.

  • Ganga108 on March 07, 2022

    I learnt a great technique from this recipe. When roasting capsicums in the oven, include a tray of water in the bottom of the oven. The steam from the water begins to lift the skins from the capsicums without over-charring them, so that the flesh is protected. They are more steamed than grilled, leading to a very delicate flavour. This colourful salad of silky,sweet capsicums, tangy capers and fresh herbs can be a salad or side dish, appetiser, part of a mezze spread, or an addition to a sandwich or wrap. It can also be layered onto other tossed or composed salads. The combination of tomato, garlic, mint and capers is an amazing pairing with the sweet capsicums. Yum!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.