A colorful dish from Southern Italy, Peperonata con Olive e Pangrattato brings together sweet peppers, briny olives, and golden breadcrumbs for a bold, rustic flavor. It’s one of those dishes that shows up on just about every table once the weather warms up.

STEP 1

Prepare the peppers by cutting off the tops, removing the seeds, and slicing them into thin strips.

STEP 2

In a large frying pan, heat a generous amount of extra virgin olive oil over medium heat. Add the whole garlic cloves and chopped chili pepper, sautéing for 2-3 minutes until fragrant.

STEP 3

Add the sliced peppers to the pan. Stir to coat them well in the olive oil. Cook, stirring occasionally, until the peppers start to soften, about 5–10 minutes.

STEP 4

Once the peppers are beginning to soften, season with salt. Add the black olives and capers, stirring to combine. Continue cooking for another 5 minutes until the peppers are fully tender.

STEP 5

Sprinkle a generous handful of breadcrumbs over the peppers. Let the breadcrumbs toast lightly in the pan for about 1 minute, then stir everything together to coat.

STEP 6

Remove from heat and let the dish rest for a few minutes before serving. Enjoy warm, at room temperature, or cold.

Serve with a glass of Gratsi White! Simple yet full of character, Peperonata con Olive e Pangrattato is a perfect celebration of Southern Italian flavors. Buon Appetito !