Best Agrodolce Di Peperoni Sweet And Sour Peppers Recipes

Agrodolce Di Peperoni (Sweet and Sour Peppers) image

Provided by English_Rose

Categories Peppers

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
1 large yellow pepper, de-seeded and cut into thick strips
1 large red pepper, de-seeded and cut into thick strips
3 anchovy fillets
2 garlic cloves, peeled
6 black olives
1 tablespoon capers
1 tablespoon sugar
4 tablespoons white wine vinegar
salt & freshly ground black pepper

Steps:

Heat the olive oil in a large frying pan. Once the oil is hot add the yellow and red pepper strips.
Fry the pepper strips, stirring often, until golden brown.
Add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and cook, stirring now and then, until evaporated.
Cook on a medium heat, stirring now and then, for about 5 minutes, or until the peppers are tender.
Season to taste with salt and freshly ground pepper. Serve hot or cold.

Nutrition Facts : Calories 231, Fat 21.5, SaturatedFat 3, Cholesterol 2.5, Sodium 233.7, Carbohydrate 9.6, Fiber 1.6, Sugar 4.9, Protein 1.9

Caponata

Provided by Food Network

Categories side-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 16

1 cup olive oil, for frying, plus more if needed
3 medium eggplants, cut into small dice
3 small green zucchini, quartered and cut into 1/4-inch pieces
3 small yellow squash, quartered and cut into 1/4-inch pieces
2 onions, chopped 1/4-inch pieces
6 celery ribs, cut into 1/4-inch slices
3 cloves garlic, thinly sliced
1 1/2 cups red wine vinegar
2 tablespoons sugar
1 cup roasted red peppers, thinly sliced
1 cup kalamata olives, pitted and chopped
1 cup capers
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
2 cups prepared marinara sauce

Steps:

In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl.
Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes.
While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir.
Serve the caponata at room temperature.

Sweet and Sour Peppers image

Provided by Aunt Cookie

Categories Peppers

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup fresh lemon juice
3 tablespoons tamari soy sauce
2 tablespoons honey
1 teaspoon hot sauce
1 1/2 tablespoons oil
4 teaspoons garlic, minced
1 tablespoon ginger, minced
1 jalapeno, seeded and minced
3 scallions, whites minced, greens cut diagonally
2 red peppers, cut in squares
2 green peppers, cut in squares
2 yellow peppers, cut in squares
1 tablespoon sesame seeds
1 1/2 teaspoons cornstarch
1 tablespoon cold water

Steps:

Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
Heat wok or other large saute pan on high.
Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
Add peppers and fry for a minute.
Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
Bring to a boil.
Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
Serve topped with remaining seeds and scallion.