This is peperoni preserve time and I have been asked what to do with “Peperoni Sott’Olio” other than serve it as anti pasto – here is but one recipe. It could also be used in any recipe that calls for capsicum, or you can make a fresh panini with your preserved capsicum, fresh tomato and strong cheese or salami and a fresh bread roll just out of the oven.
Fry your preserved peperoni in some of the oil used to preserve it in for a few minutes until soft. Ad some chopped peeled and deseeded fresh tomato. When the tomato and peperoni are both soft pour on two slightly beaten eggs (eight eggs if you use quail eggs), add salt and pepper, and cook very briefly until just set. Sprinkle with a bit of grated Parmigiano Cheese. Serve immediately with that bread that just came out of the oven – Breakfast fit for a King (and Queen).
The only problem is that the peperoni in the photo is not from my garden and I am still trying to grow it successfully in Dunedin – maybe next year!
Gorgeous stuff 🙂 Would be amazing in a ratatouille as well 🙂
Pepper are GOLD, love them. I guess you need to find indoor area to grow them in Dunedin. they do love long hot summer. Good luck 🙂
I am planning a Hot House, but with a smallish garden, have to custom make it to fit the space and still have maximum sun.
Once I have a glass house I will try again! They used to be a staple in our diet in Australia. Great living in Dunedin, though even without peppers and eggplant.