Ingredients for 4 people:
6 friggittelli peppers
2 ripe but firm tomatoes
100g sliced almonds
1 spoon of cane sugar
2 spoons of apple vinegar
Extra virgin olive oil as needed
White pepper to taste
Pink salt to taste
Fresh coriander leaves to taste
Soak the raisins. Wash the zucchini and carrots, then cut into large cubes. Sear the tomatoes in boiling water for a few minutes, drain and remove the peel and seeds, then cut the pulp into cubes. Clean the friggittelli peppers and remove the stalk, then cut into rings.
Put all the vegetables in a frying pan with a bit of oil, in this order: first the carrots, after 5 minutes the zucchini and the friggittelli peppers and finally the tomatoes, cover and cook for about 20 minutes.
Add salt and pepper halfway through. Add a bit of water if necessary while cooking.
Crumble the almonds and lightly toast them in a non stick frying pan without adding any fat. Once the vegetables are cooked, add the toasted almonds, the apple vinegar, the cane sugar and raisins (previously drained and squeezed). Mix and cook on a medium flame for another 15 minutes.
Serve hot or warm garnished with a few coriander leaves.
Recipe created by chef Carla Casali