Sweet & Sour Peppers With Almonds (Mandorla)

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Servings: 8 Difficulty: Intermediate
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A vibrant Italian side dish balancing sweet raisins, tart vinegar, and crunchy almonds.
Sweet & Sour Peppers With Almonds (Mandorla recipe image
Sweet & Sour Peppers With Almonds (Mandorla recipe image
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Sweet & Sour Peppers With Almonds (Mandorla)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 83.1

Description

This traditional Italian side dish from Basilicata offers a delightful balance of sweet, sour, and savory flavors. Tender red and green bell peppers are simmered with plump dark raisins and toasted slivered almonds, creating a textural contrast that is both satisfying and unique. The red wine vinegar adds a bright acidity that cuts through the natural sweetness of the fruit and vegetables. Perfect for pairing with grilled meats, especially Italian sausages, this versatile dish can be served warm or at room temperature. It is an excellent choice for family dinners, potlucks, or as a colorful addition to a Mediterranean-inspired spread.

Ingredients

Directions

  1. In a small bowl, soak the raisins in warm water for 20 minutes to plump them up. Drain well and set aside.
  2. Prepare the peppers by removing stems, seeds, and membranes. Quarter the peppers.
  3. Optional: For a smoother texture, peel the peppers by cutting them lengthwise into halves, flattening them, and using a vegetable peeler to remove the skin. Cut into 1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch strips.
  4. In a large saucepan, heat the extra-virgin olive oil over moderate heat.
  5. Add the slivered almonds to the pan and cook, stirring occasionally, for about 2 minutes until lightly toasted.
  6. Add the drained raisins to the pan and cook for 1 minute, stirring to coat with oil.
  7. Add the prepared pepper strips, sugar, red wine vinegar, and salt to the pan. Stir well to combine.
  8. Cover the saucepan and reduce heat to low. Simmer for 20 minutes, allowing the peppers to soften.
  9. Uncover the pan and continue to cook for 10 to 15 minutes, stirring occasionally, until the peppers are very tender and the mixture is slightly glazed.
  10. If the peppers begin to stick to the pan during the final cooking stage, add 1 to 2 tablespoons of warm water to deglaze and keep moist.
  11. Remove from heat. Let cool slightly before serving at room temperature.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 83.1kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.6mg1%
Total Carbohydrate 21.1g8%
Dietary Fiber 2.6g11%
Sugars 18.0g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, peppers, almonds, raisins, sweet, sour, side-dish, vegan, mediterranean, bell-peppers, red-wine-vinegar, olive-oil, basilicata, vegetarian, gluten-free
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