Peperoni con Pinoli e Capperi = Roasted Peppers, Pine Nuts and Capers

by Cindi Sutter, Founder & Editor - Recipe Content and Images from Daniel Paterna’s book Feast of the Seven Fishes – A Brooklyn-Italian’s Recipes Celebrating Food and Family. There’s nothing like the fragrance of roasted peppers, pine nuts, and capers.

There’s nothing like the fragrance of roasted peppers, pine nuts, and capers. Serves 6 to 8.

4 tablespoons olive oil

3 cloves garlic, crushed

2 tablespoons salt-cured capers

5–6 medium-sized sweet red bell peppers, sliced 

2 tablespoons pine nuts

Freshly ground black pepper

Fresh parsley, chopped

Preheat the oven to 400°F.

Combine the olive oil, garlic, capers, and peppers in a 9-by-14-inch casserole dish. Place the dish in the preheated oven. Roast for around 40 minutes until the peppers are just tender when pierced with a fork, stirring occasionally to ensure everything cooks evenly. 

When the peppers reach that point, fold in the pine nuts and continue roasting for another 15 to 20 minutes or until the peppers are very tender.

Remove the dish from the oven and fold in the black pepper and parsley. Serve at room temperature.

---

BOOK INFORMATION

Publisher: powerHouse Books, a division of Penguin Random House

Release date: November 5, 2019

ISBN: 978-1-57687-930-6

Price: $39.95 US / $53.95 CAN
Pages: 256

Publicity: Mindbuck Media Book Publicity, Mindbuck Media Book Publicity, emily@mindbuckmedia.com