Description
Salento peperonata with Leccino olives and capers.
A classic of Salento home cooking: yellow peppers in large pieces (35%, Italian origin) cooked slowly with tomato, browned onion, pitted Leccino black olives, capers and basil in extra virgin olive oil, with a little wine vinegar. Fragrant and intense, in coarse pieces. No preservatives, additives or colourings. The producer warns that olive stones may be present.
For restaurants and chefs. Serve on a crostone with stracchino, as a side for white meat, or pour over farfalle al dente with olive oil and shavings of cacioricotta, the producer’s own pasta suggestion. It is also a ready topping for pizza and focaccia with mozzarella. Little prep, a full vegetable dish.
For specialty and Italian stores. Peperonata is home food that customers rarely make from scratch, which makes the jar an easy choice for a quick meal. The Salento recipe with olives and capers gives it a regional angle. Pair it with farfalle or a fresh cheese.
Format guidance: 180 g jar.
Specs: 180 g, case of 6, shelf life 24 months, pasteurised, no preservatives, additives or colourings, vegan, Puglia (Italy).
Ingredients: yellow peppers 35% (Italian origin), tomato (Italian origin), onion, pitted Leccino black olives, basil, extra virgin olive oil, capers, wine vinegar (contains sulphites), salt. May contain olive stones.
Nutrition per 100 g: 146 kcal / 608 kJ; fat 9.6 g, of which saturates 1.3 g; carbohydrates 12.7 g, of which sugars 9.9 g; protein 3.7 g; salt 0.7 g.
Allergens: sulphites (wine vinegar).
