I love cookbooks. I buy a lot of them every year. One of the most beautiful, graphically, is “Plenty More” by Yotam Ottolenghi. I look at the enchanting photographs and I am intrigued by his Middle Eastern recipes that combine sweet and salty, hot and cold, crunchy and soft.
One of his recipes inspired this side dish. It uses Italian vegetables, unlike Ottolenghi, and has feta: a cheese that I love very much for summer side dishes.
I cook it both as a single dish and as a side dish for boiled fish.
Sweet green peppers, celery, feta, and eggs
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 8 stalks of celery
- 1 lb. 7 oz (600 g) of friggitelli peppers (sweet green peppers)
- 1 handful of capers
- 4 oz (100 g) of feta cheese
- 2 eggs
- 2 oz (50 g) of pitted spicy green olives
- Extra virgin olive oil to taste
- 1 fresh chili
- 1 clove of garlic
- Instructions
- Boil the eggs in a saucepan for 7-8 minutes. Put them in a bowl with ice water and remove the shell. When they’re cold, cut them into cubes.
- Cut the feta into cubes.
- Wash the vegetables well.
- Remove the seeds from the sweet green peppers and cut them into thin slices.
- In a small pan with oil, a clove of garlic, and a piece of chili, sauté the friggitelli over high heat for a few minutes.
- Cut the celery into thin slices.
- In the serving dish, arrange the celery, friggitelli, capers, and olives. Season everything with oil and salt.
