Hi lovely people! I am in Italy, in Piemonte
on a beautiful farm which is called Colombara.
It belongs to my very good friends Marianava and Pierrot.
And they all around there are all rice fields. They have the best rice in the world. Yes! They they are.
And I'm gonna make such a simple recipe. I'm gonna make an agrodolce: sweet-and-sour peppers.
Look at that! These peppers, I bought them in a tiny market piazza, palazzo, I cannot tell.
They're so sweet, they're so beautiful and so simple to do.
The ingredients is: garlic, olives, and capers. And a little bit of vinegar.
So what I do is, cut them in half...Have you ever seen anything like this?
Come on! Only gonna do half, then I'm gonna remove it from the inside, just open...
Look at that. No wastage! And then you cut them in half and then again, remove all the inside.
Hardly any wastage! Now you've got lovely peppers so you cut them, about half-inch-thick.
And if there is a little more white you remove it and then again you can carry on.
And I've got olives, some fantastic capers.
Those come from Salina, a beautiful island in the Mediterranean, Sicily.
And I've got a garlic. Just cut it. Now, olive oil. Hot, don't burn!
Just a nice bit of olive oil inside, then you put all the peppers inside.
And so you crush the garlic with the skin. Look it's, with the skin on but it's crushed.
Just put them inside, I will have two, because if you don't like the garlic you can always remove it.
Just goes inside. Ten olives, maybe five, straight in.
Table spoon of the capers, just put them in, stir it, and let it cook until soft.
Okay, let me stir it.
You see the colours? Nice, everything is really good.
Now if you can get bread like this, it's easy to cut it, put them in half.
I used to put them on the griddles, rub a bit of garlic on top, drizzle with olive oil.
That was the perfect Bruschetta.
Or in Tuscany, also where I come from on the Amalfi Coast, if you have any bread you will not throw it away.
You will make breadcrumbs, or you lay it out in the sun for three days.
Every evening you bring them in and you turn it over, that will become pane biscotada
Like a a biscuit bread, which lasts for a long time.
You made a soup, you put them inside. You made a kind of a terrine, then you put all this inside.
Okay, let's have a look. You can see, yes, you see when you start to get these lovely colours,
That means they're ready, don't be afraid if there is some sticky stuff. Because you've got some lovely vinegar.
About here, you need about 3 tablespoons of vinegar.
Oh, my, my....
Come have a look, come inside, come to have a look!
The oil, the garlic, the capers, see the way they're integrated? Switch everything off.
Oh, the smell is unbelievable.
Drizzle a little bit more oil on top, bit of salt.
Just a little tiny salt...
Oh my gosh. Oh, my, my!
Leave this one out, just one on the plate, two plate...
first of all I need just a little bit of juice, come inside here, let me show you.
This is the best, that is lovely juice, all inside...
Get some nice peppers... Few olives and a garlic, put them on the side.
I don't need anything else. I just want to get all this juice!
The vinegar, the olive oil, the garlic, the peppers. Which have got that sweetness...
To be or not to be? To eat or not to eat?
Too late.
Paradise! It tastes so good!
Please do make it, it's so simple.
If you don't like the garlic, don't worry, don't use it.
But if you use my way, look inside, look, it won't be so strong. But I like this garlic, mmh! So good.
Bless you. I'm going, but also, I'll take this one with me
Arrivederci! Ciao!