The Best of Fine Cooking — Real Italian 2017

This agrodolce recipe enhances bell peppers’ silky texture and builds their flavor to nearly addictive levels. Use only red

peppers for a classic version, or add some color with a mix of red, yellow, orange, and green. Yields about 11/2 pints

21/4 lb. (6 to 7 medium) bell

peppers (red, yellow, orange,

green, or a mixture)

2 Tbs. finely chopped fresh

flat-leaf parsley

1 Tbs. small (nonpareil)

capers, drained

3/4 cup white-wine vinegar

3/4 cup spring or filtered water

3 Tbs. granulated sugar

1 tsp. fine sea salt

1 clove garlic, very thinly sliced

1 cup extra-virgin olive oil;

more as needed

Run 2 pint-size mason jars and

their lids through the hottest

dishwasher cycle to sanitize.

Prepare a medium-high

(400°F to 475°F) gas or charcoal

grill fire, or position an oven rack

4 inches from the broiler and

heat the broiler on high.

Char the peppers on all sides

on the grill or on a rimmed baking

sheet under the broiler, turning

them every few minutes with

tongs. Transfer to a medium

heatproof bowl, cover with

plastic wrap, and let steam until

cool enough to handle, about

10 minutes.

Stem, seed, and skin the

peppers, then cut lengthwise

into thin (1/4 inch) strips. Return

to the bowl, and stir in the parsley

and capers.

Combine the vinegar, water,

sugar, salt, and garlic in a small

saucepan. Bring to a boil over

medium-high heat, stirring to

dissolve the sugar and salt. Boil

the brine for 2 minutes, pour it

over the peppers, and let steep

for 1 hour.

Reserve a few tablespoons

of the brine and then drain the

peppers. Pack the peppers,

capers, and garlic into the jars.

Spoon 1 Tbs. of the reserved

brine into each jar, then add

enough oil to cover the peppers

completely. Screw on the lids,

and let the peppers sit at room

temperature for 24 hours.

Check to make sure they are still

completely submerged; if not,

add more oil to cover.

Refrigerate the peppers, and

let them cure for 1 week before

serving. The peppers will keep in

the fridge for up to 3 months. To

serve, remove from the jar only

as much as you plan to use, and

bring to room temperature to

liquefy the oil. Top off the jar with

more oil to keep the remaining

peppers submerged, and return

to the refrigerator.

sweet and sour pickled peppers

appetizers

30 ReAL ITALIAn 2017