Recipe ingredients
- 6 1/2 pounds green peppers
- 12 basil leaves
- 4 cup white-wine vinegar
- 4 cup balsamic vinegar
- 1 teaspoon sugar
- 4 teaspoon salt
- 4 clove garlic, cut in half
- 4 clove garlic, chopped
- 3 1/2 ounce capers
- 7 ounce canned anchovy fillets
- Extra virgin olive oil
Recipe method
- Wash, core and seed the green peppers and cut into long thin strips.
- In a deep casserole, put both vinegars, the sugar, salt and halved garlic cloves.
- Bring to a strong boil, then add the green peppers and cook for 10 minutes.
- Remove the peppers from the liquid and place on paper towels to dry.
- Put a layer of green peppers into a glass jar and cover with some chopped garlic, a pinch of capers, a few small anchovy pieces and a few basil leaves.
- Add a second layer of green peppers and repeat the process until all the ingredients have been used. Top with basil.
- Add fresh oil, a little at a time, pressing the jar contents down with your fingers to force the oil well down into the jar and thoroughly coat all the ingredients.
- At least 1/2-inch of oil must cover the top and any air pockets must be eliminated.
- Seal the jar hermetically and store in a cool dark place for twenty days.
Other italian recipes:
Peperoni al vaso recipe
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