I love all things “sweet and sour”, or as we say “agrodolce”. There are many versions of this dish… I could say that probably every family has its own. In our home, we have 2 recipes! This is the “light” version, as the capsicums are not fried. It is really tasty and its tangy flavour makes it an ideal side dish for meats, especially pork steaks.
Ingredients for 4 persons:
2 onions, thinly sliced
4 capsicums (2 red and 2 yellow), sliced in strips
1 ½ cup of water
3 tbsp of extra virgin olive oil
2 tbsp of green olives, sliced
1 tbsp of salted capers (washed)
½ cup of red wine vinegar
1 tbsp of sugar
Salt to taste
Clean and slice the capsicums and onions.
Then put them in a frying pan with the water and extra virgin olive oil.
Cook on low fire, covered, until the capsicums are soft. Then add the sliced green olives and the washed capers, stir and cook for a couple of minutes more.
In the meantime, mix the sugar with the red wine vinegar and when it is dissolved pour it on the capsicums.
Cook uncovered, on a high flame, for 1 or 2 minutes. When the sweet and sour sauce has slightly thickened, it is ready. Serve at room temperature.