PREPARATION:

COOKING TIME: 

PORTIONS: 4

INGREDIENTS:

• 4 red peppers
• 4 cups of water
• 2 cups of vinegar
• 1 large fennel
• Olive oil

PREPARATION:

1. Clean the peppers well
2. Cut the top off the peppers and remove the seeds
3. In a pot, boil 4 cups of water and 2 cups of white vinegar
4. Once boiling, put the peppers in the pot (it is important that they are well immersed)
5. Cook for 4 minutes (peppers should still be crisp)
6. Remove the peppers from the water and place them ‘upside down’ on a dish towel and let cool.
7. Cut the cooled peppers into strips
8. Slice the fennel with a mandolin.
9. Mix the strips of peppers and slices of fennel in a bowl. Drizzle with Stefano’s olive oil and season with salt.
10. If you prefer a little more vinegar, you can add a few drops of Chardonnay vinegar.
11. You can also add pitted black olives.