Confiture de Poivrons (Confit of Peppers) is a traditional Monegasque (from Monaco) recipe for a classic confit or preserve of mixed bell peppers in a vinegar and oil base with spices and herbs that's typically served topped with anchovies and black olives as a dip or accompaniment. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Confit of Peppers (Confiture de Poivrons).
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This recipe for a confit of bell peppers can be made with mixed bell peppers for a variety of colours or (as is common) just with ripe red bell peppers for additional sweetness.
Ingredients:
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 large onions
4 garlic cloves
1 bunch of parsley
1 sprig of rosemary
1 sprig of thyme
1 tbsp sugar
100ml vinegar
300ml olive oil
10 coriander seeds
1 tbsp capers
salt and freshly-ground black pepper, to taste
anchovies and black olives, to taste
Method:
De-seed and wash the bell peppers then cut into long strips.
Peel the onions and cut into thin rings. Peel and thinly slice the garlic then coarsely chop the parsley.
Heat 1/3 of the oil in a large frying pan over medium-high heat. Stir in the peppers and cook, covered, for 20 minutes then add the onions and garlic. Braise the mixture for 10 minutes more then add the sugar and toss to combine until the sugar has dissolved.
Now add the vinegar, bring to a boil and cook until reduced by half before adding he remaining oil. Season to taste with salt and black pepper then turn into a bowl. Allow to cool, garnish with anchovy fillets, pitted black olives and fresh parsley.
Serve to accompany barbecued meat (typically lamb) or fish (traditionally mullet).
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