Since the Calabria arrived peppers and onions, I thought I would do again, after a long time, this recipe taken from Salt and Pepper in June 2005. I'm sorry for the photos is not the best because it was made with the phone because the three cameras of the house are all occupied by the offspring. Anyway, I, despite being the grandson of a photographer, not very c'azzecco with beautiful photographs, so we pass to the point and that is the recipe ... and bon appetit
3 peppers (green, red and yellow) 2 red onions
40 g pitted black olives
puff pastry 30 gr.
butter 20 g brown sugar Salt
A mold of 20 cm in diameter
Roasted peppers under broiler or directly over the flame (I prefer this way), put them in a paper bag and after about 15 minutes Peel, clean and cut slopes.
In a pan melt about 10 grams of butter, pour in the sliced \u200b\u200bonions, salt and allow to simmer for about 15-20 min. Cover with a lid.
Place an aluminum mold with the gas under a scatter flames and melt the remaining butter. Add the sugar has melted and just begins to caramelize and remove from heat. Put the water in the mold of pepper, pour over the onions and olives and let cool a bit '. Roll out the dough then cut to size, pushing the edges within the mold. Bake at 200 degrees for about 20 min. I prefer it warm.
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