Sweet and Sour Peppers

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
40 min

DIFFICULTY
Easy

TYPE
Side dish

Tags

Easy, Sautéed, Stewed (stufato), Brunch, Cold supper, Side dish, 20 minutes, 20 minutes, 45 minutes, Bell pepper , Zucchini

Ingredients for 4 people

1 pound peppers
1/2 pound zucchini
3 tablespoons pine nuts
2 1/2 tablespoons raisins
2 cloves garlic
1 bunch basil
2 tablespoons light brown sugar
1 cup white wine vinegar
1 sprig tarragon
3 1/2 tablespoons olive oil
Salt and pepper to taste

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Ingredients

Preparation 20 minutes preparation + 20 minutes cooking

Steep tarragon in vinegar for 24 hours. Plump raisins in warm water until soft, but not dissolved. Core, seed and dice peppers. Cut zucchini into 1/8-inch rounds.

Heat oil in a pan and sauté unpeeled garlic cloves for a few minutes. Add light brown sugar, zucchini, peppers, pine nuts, drained raisins, a pinch of salt and a dash of pepper. Serve warm.

Cook over high heat for a bit, then turn heat down, cover and cook for 15 minutes, stirring occasionally.

Splash vegetables with tarragon vinegar and continue cooking for a few minutes, until cooking liquid thickens to a thin syrup. Spoon vegetables into a serving dish and garnish with fresh basil leaves.