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Duvel

Duvel

I very much like peperonata, but make it not very often. Our household uses bell peppers mostly in samfaïna (which contains quite some amount, even if the English wikipedia entry suggests otherwise) and escalivada (a mix of roasted and skinned peppers and aubergines). The latter is a great topping for flatbread, sometimes with sardines added, known in Catalunya as coca de recapte …
 

My personal favorite, however, is simply roasted yellow peppers (roasted until the skin is black), skinned and mixed with the best anchovies you can buy. A bit of garlic and some olive oil. Best eaten at room temperature with some bread and a good wine.

Duvel

Duvel

I very much like pepperonata, but make it not very often. Our household uses bell peppers mostly in samfaïna (which contains quite some amount, even if the English wikipedia entry suggests otherwise) and escalivada (a mix of roasted and skinned peppers and aubergines). The latter is a great topping for flatbread, sometimes with sardines added, known in Catalunya as coca de recapte …
 

My personal favorite, however, is simply roasted yellow peppers (roasted until the skin is black), skinned and mixed with the best anchovies you can buy. A bit of garlic and some olive oil. Best eaten at room temperature with some bread and a good wine.

Duvel

Duvel

I very much like pepperonata, but make it not very often. Our household uses bell peppers mostly in samfaïna (which contains quite some amount, even if the English wikipedia entry suggests otherwise) and escalivada (a mix of roasted and skinned peppers and aubergines).
 

My personal favorite, however, is simply roasted yellow peppers (roasted until the skin is black), skinned and mixed with the best anchovies you can buy. A bit of garlic and some olive oil. Best eaten at room temperature with some bread and a good wine.

Duvel

Duvel

I very much like pepperonata, but make it not very often. Our household uses bell peppers mostly in samfaïna (which contains mole amount, even if the English wikipedia entry suggests otherwise) and escalivada (a mix of roasted and skinned peppers and aubergines).
 

My personal favorite, however, is simply roasted yellow peppers (roasted until the skin is black), skinned and mixed with the best anchovies you can buy. A bit of garlic and some olive oil. Best eaten at room temperature with some bread and a good wine.

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