Peperonata with Almond Mascarpone



Peperonata is one of my favourite small dishes and can be eaten as a side dish, starter or even a lunch mopped up with bread. Don’t be put off by the amount of oil used, as its necessary to bring out all the flavour and reduce to a super soft almost jammy consistency.


Serves 4 as a side dish


INGREDIENTS


75ml olive oil

3 capsicum, seeds removed and finely sliced

2 red onion, finely sliced

3 garlic cloves, sliced

1 tsp smoked paprika

¼ tsp chilli flakes

Salt, pepper


Almond Mascarpone:

200g blanched almonds

1 tbsp nutritional yeast

2 tsp apple cider vinegar

½ tsp sea salt


Pine nuts, toasted to serve


METHOD


1. Heat a large, frying pan on a high heat. Add the olive oil then add the capsicum to char and caramelise.

2. After 5 minutes, the capsicum should have cooked down slightly. Add the onions and garlic with a big pinch of salt to the pan, turn down the heat and cover. Cook for 20 minutes until completely softened, stirring occasionally so the base doesn’t burn but don’t be afraid to allow the veggies to char and caramelise slightly.

3. Take off the lid and add the spices and season with salt and pepper. Can be eaten hot or cold.

4. While the capsicum are cooking, make the almond mascarpone by soaking the almonds in boiling water for 10 minutes. Strain off the water and place in a blender with the rest of the ingredients. Blitz to a smooth puree and season with salt and pepper. Serve alongside the peperonata.

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