Sicilian Baby Capsicum Peperonata Piccante, Almonds, and Ox Heart Tomato

Prep: 5 min | Serve: 2

| Cook: 10 min

A vibrant and flavorful dish featuring tender baby capsicum sauteed with onions, chili flakes, and cracked black pepper. Enhanced with fresh basil, white balsamic vinegar, and finished with toasted almond flakes, parsley, and juicy ox heart tomatoes, this recipe is perfect as a side or light main course. Ideal for summer dining, it combines crisp textures and a tangy-sweet taste for a delightful culinary experience

Ingredients

3 red baby capsicums

1 yellow baby capsicum

1 green capsicum

300 gr white onion, finely chopped

600 gr ox heart tomato

1 spoon chopped parsley

Fresh basil leaves

Chili flakes

Extra virgin olive oil, salt flake, cracked pepper

1/2 cup white balsamic vinegar

Almond flake

Method

Select the freshest mix of baby capsicum. Wash them thoroughly under running water and dry them completely

Fry the capsicum in hot oil for 30 seconds, then transfer them to a container to cool

Once cooled, peel the skin off the capsicums

Cut them in half and remove all seeds. Slice them in lengthwise into julienne strips

In a large pan, heat olive oil over medium heat.

Add the chopped onion, chili flakes, and cracked blacked pepper.

Sauté until the onion turns golden brown

Add the julienned capsicum and basil leave to the pan. Stir gently to combine

Season the mixture with salt and pepper, then add the white balsamic vinegar. Allow it to evaporate

Continue cooking for 3-4 minutes until the capsicum are al DENTE

Remove the pan from heat and stir in the toasted almond flakes and chopped parsley

Let the mixture cool down. Once cooled, adjust the seasoning if needed and add diced ox heart tomato