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You'll need

20 bella rossos (see note) 450 ml olive oil 4 rosemary sprigs 4 garlic cloves, crushed


  • 01
  • Preheat oven to 250C. Combine bella rossos and 1½ tbsp oil in a roasting pan and roast, turning occasionally, until golden (25-30 minutes). Remove from pan, transfer to a heatproof bowl, cover with plastic wrap and stand until soft (15-20 minutes). Peel, discarding juice and skin. Add to jars with rosemary and garlic, top with remaining oil (you may need extra to cover), seal jars and refrigerate. Peperoni will keep refrigerated for 1-2 weeks after opening.

Note Bella rossos are baby capsicums, available from select greengrocers. You can substitute 10 large red capsicums.

Peperoni, not to be confused with pepperoni, is the Italian word for capsicums. Stored in jars for last-minute entertaining, they're wonderfully versatile. You can serve them with buffalo mozzarella, grilled sourdough and torn basil, drizzled with aged balsamic vinegar; or remove the seeds and stuff them with anchovy, thyme and ricotta. Failing that, you can also drizzle them with tuna mayonnaise and serve with a few loose leaves of chicory or slice and toss them through some pasta with a handful of olives and rosemary. Makes 1.25 litres.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Mar 2009

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