Peperoni Mandorlati

Almond Peppers

This is one of many ways of preparing peppers in Sicily, where they are also served raw, roasted, sauteed and even air-dried.

Serves 4

4 tbsp olive oil
2 yellow peppers, cut into strips
2 red peppers, cut into strips
2 tbsp white wine vinegar
1 tsp sugar
40g (1 1/2 oz) raisins
40g (1 1/2 oz) split almonds
150g (5 oz) polpa di pomodoro
Salt and freshly ground black pepper

Heat the olive oil in a large pan and add the peppers. Fry on a gentle heat for about 10 minutes, stirring from time to time, until softened. Then add all the remaining ingredients and cook for a further 10 minutes. Season to taste. Serve hot, warm or cold.

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