Peppers in the Pan revisited

I’m clearing out my pantry. I don’t weigh anything anymore or think about things too deeply.

Soak a few ‘hand grabs’ of golden raisins in hot water to cover. Good slosh of oil in the pan (skillet). Heat it up. Chop up as many peppers (capsicums) as I have. In they go. Splatter screen on top to knock back splatters. Cook over medium heat until the peppers are lightly charred and softening. Add a few fresh bay leaves, 1-2 thinly sliced cloves garlic and 1 tablespoon drained capers. Continue cooking a few more minutes while I pour myself a glass of wine, waiting for the garlic to just start colouring. Then throw in the drained raisins. Stir it all together and cook for a few more minutes until it smells so good I want to eat it. Season with flaky sea salt, turn off the heat, then splash in a generous tablespoon of a decent drop of red wine vinegar. I’m clearing out my pantry, as I mentioned, so in goes Pons Cava Rosé vinegar. The bottle says ‘Perfect for salads and marinades’. I say, perfect for peppers. I’ve been making peppers like this since I first saw Mamma Rosa – my late mother-in-law – cook them in her kitchen in Genova in 1976. I put them in my first Italian cookbook published in 1989. I put various versions in magazines over the years. I gave them new legs on Shared Kitchen last year cooking them with sherry vinegar, chilli and basil. But this may be the best version yet. Well, until next time anyway!