Components
- Two red bell peppers
- 2 yellow bell peppers
- 1/3 cup (teaspoon) of whole black olives
- 1½ tablespoons of red wine vinegar
- 3 tablespoons of extra virgin olive oil
- Half a teaspoon of fennel seeds
- A small pinch of dried calabresa chili pepper
- 2 sprigs of basil
- add salt according to preference
Ready state
- Set the oven to 220 °C and heat it to a high temperature.
- Clean and dry the whole peppers, then arrange them in a baking dish. Bake in the oven for approximately 30 minutes, turning the peppers halfway through with tongs to ensure the skin is evenly charred.
- Place the peppers in a bowl, cover with plastic wrap, and let them sit covered for 10 minutes – this loosens the pepper skin, making it easier to remove. Rinse and pat dry the basil leaves.
- To peel the peppers, remove and discard their skins – if desired, use a spoon to help lift off the more stubborn skin. Slice the peppers in half, removing the stem and seeds. Then, cut each half into pieces roughly 4 cm in size.
- Place the peppers in a bowl, add the basil, and season with olive oil, vinegar, fennel, pepper, and salt to taste – the heat from the peppers helps them absorb the flavors more effectively. Stir in the olives and chill in the refrigerator until ready to serve.
