Fried Peppers with Garlic, Capers and Vinegar

This is one of Mary's favorite recipes so it has become one of my signature dishes. I make it regularly especially when in Italy (see "Our first dinner party"). It is excellent with barbecued chicken.

It is also, like Panzanella, a fine example of a "Traffic Light Meal". For the benefit of Americans 800gm is four bell peppers (I aim for two red, two yellow, never green - the capers do that).



Fried Peppers with Garlic, Capers and Vinegar
from one of Carluccio's recipe books.

Serves 4-6

800 g (1 ¾ lb) whole red and yellow bell peppers
4 cloves garlic
1 tbs salted capers (alternatively capers in vinegar)
4 tbs olive oil
2 tbs wine vinegar
salt

Cut the peppers into strips. Slice the garlic and put the capers to soak in a bowl of water. Heat the oil in a large frying pan and fry the strips of pepper. The oil should be quite hot. Stir while frying the peppers: their skins should begin to scorch at the edges. Then add the slices of garlic and the capers, drained and dried before being added. While these ingredients are sizzling, add the vinegar and salt, stir well and let the vinegar evaporate for a minute. Serve immediately if you like, but an excellent dish cold.