Short And Sweet (And Sour)

Just a quick post today. I am feeling a bit "meh". It's grey and muggy and the house feels very empty without my brother and his family who were staying with us for all of last week. These agrodolce (Italian for "sweet and sour") peppers provided a much-needed shot of colour.


They are nice scattered with rocket and basil as a quick side dish for meat or fish. Have them over pasta for a quick dinner or combine with torn fresh mozzarella as the topping for a green salad.

agrodolce peppers

Agrodolce Peppers (serves 6 as a side dish)


  • 3 red, orange or yellow peppers
  • 1tbsp olive oil
  • 1tsp sugar
  • 1tsp salt
  • 3 tbsp balsamic vinegar


  1. Core, deseed and chop the peppers into strips.
  2. Put the oil in a pan over a high heat. Add the peppers and the sugar. Stir to distribute the sugar then leave undisturbed for a couple of minutes. You want the edges of the peppers to begin to catch and caramelise but not to burn. (Depending on the size of your pan you may need to do this in two or more batches.)
  3. Turn the heat right down and add the salt and balsamic vinegar. Continue to cook over a low heat until the peppers are soft and the vinegar has mingled with their juices and reduced a little to form a syrupy sauce (about 15 minutes). Serve.

Ifs And Ands

  • Try different vinegars: red wine, white wine or white balsamic give interestingly different results.
  • Add some black olives, anchovies or capers for extra interest.