Sweet pepper confit with lemon
4 servings
25 minutes
Confit of sweet peppers with lemon is a refined dish of Italian cuisine that combines the sweetness of peppers, the softness of shallots, and the refreshing acidity of lemon. This dish originated in Mediterranean regions where fresh vegetables and olive oil play a key role in gastronomy. Confit is characterized by its velvety texture and rich flavor that unfolds through the slow cooking of ingredients. Lemon zest adds a subtle citrus note, while dry white wine enhances the depth of aroma. It can be served as a side to meat or fish, as a sauce for pasta, or simply spread on crispy bread – the versatility of this recipe makes it a true culinary gem.
1
Remove seeds from the peppers. Cut into thin strips.
- Red sweet pepper: 4 pieces
2
Peel the shallot and slice it into thin rings.
- Shallot: 150 g
3
Heat olive oil in a large skillet over medium heat. Add shallots and sauté until golden brown for 15-20 minutes. Then add red pepper and wine. Season with salt and pepper. Cover and cook until the liquid evaporates, about 20 minutes, stirring occasionally. Uncover and reduce heat. Cook, stirring, for about 15 minutes until the peppers are soft.
- Extra virgin olive oil: 1.5 tablespoon
- Shallot: 150 g
- Red sweet pepper: 4 pieces
- Dry white wine: 1 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Meanwhile, use a sharp knife to cut the lemon zest into thin strips. Remove the white membranes and carefully cut out the segments. Cut each segment in half.
- Lemon: 1 piece
5
Add lemon pulp and zest to the peppers. Mix and serve.
- Lemon: 1 piece
