Peppers with Almonds
Ingredients
800 g of bell peppers
100 g of sweet almonds
50 g of raisins
20 g of sugar
Wine vinegar
Extra virgin olive oil
Salt
Preparation
Clean and seed the peppers. Cut them into thin trips. Roast, peel and chop the almonds. Soak the raisins in lukewarm water for a few minutes. In a saucepan, add 2 tablespoons of extra virgin olive oil and
cook the peppers over low heat, 10 minutes. Drizzle with vinegar and add the drained raisins, the almonds, the sugar and a pinch of salt. Continue to cook, 20 minutes approximately. Serve very hot.