Marinated peppers and fennel salad
Suggested material offered in store
Ingredients
4 red peppers
4 cups of water
2 cups of vinegar
1 large fennel
Olive oil
Preparation
Clean the peppers well
Cut the top off the peppers and remove the seeds
In a pot, boil 4 cups of water and 2 cups of white vinegar
Once boiling, put the peppers in the pot (it is important that they are well immersed)
Cook for 4 minutes (peppers should still be crisp)
Remove the peppers from the water and place them 'upside down' on a dish towel and let cool.
Cut the cooled peppers into strips
Slice the fennel with a mandolin.
Mix the strips of peppers and slices of fennel in a bowl. Drizzle with Stefano's olive oil and season with salt.
If you prefer a little more vinegar, you can add a few drops of Chardonnay vinegar.
You can also add pitted black olives.
Yield
8 servings.
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