Grilled peppers preserved in oil with garlic, chilli and parsley. A colourful antipasto ready to serve.
The peppers are grilled, then covered with sunflower oil, garlic, chilli, parsley, salt and wine vinegar. A Sicilian recipe.
The flesh is soft, with a light smoky taste. Serve them in strips as a starter, in a panino, on a focaccia or alongside grilled meat.
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