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.
- 20 bella rossos (see note)
- 450 ml olive oil
- 4 rosemary sprigs
- 4 garlic cloves, crushed
- 1Preheat 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.