Small Capsicum confit
Confit of small bell multicolour peppers, a delicious seasonal side dish easily eaten with a nice toast with cheese or to accompany any dish.
Cut them lengthwise into two or three strips.
Preheat the oven to 130°C.
Drizzle the peppers with high-quality extra virgin olive oil and sprinkle with coarse salt.
You can add, 45 minutes to one hour before the end, cut garlic and/or fresh parsley, coriander if you wish.
Place the cut capsicums on parchment paper and bake for 2 hours.
Serve as an appetizer or as a side dish with an omelette or grilled fish or any dish.
Cut them lengthwise into two or three strips.
Preheat the oven to 130°C.
Drizzle the peppers with high-quality extra virgin olive oil and sprinkle with coarse salt.
You can add, 45 minutes to one hour before the end, cut garlic and/or fresh parsley, coriander if you wish.
Place the cut capsicums on parchment paper and bake for 2 hours.
Serve as an appetizer or as a side dish with an omelette or grilled fish or any dish.