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Nancy Silverton’s Marinated Baby Bell Baby Peppers

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Pizzeria Mozza, Nancy Silverton’s iconic – and near-impossible to get a table at – restaurant in Los Angeles and Newport Beach is a testament to the power of good dough and great ingredients treated with simple technique and a lot of heart. These baby capsicums fall into the latter category, and have become a staple at Pizzeria Mozza. The market fresh rainbow capsicums are sweet, tasty and roasted with olive oil – a treatment that makes them extremely snackable and a wonderful addition to any antipasto board.
Nancy first tried a version of these peppers when she hosted a book party for Italian-American chef Lidia Bastianich and served Lidia’s capsicum recipe for antipasto. “Shortly after, I spotted tiny, bright-coloured capsicums in a grocery store,” Nancy writes in The Mozza Cookbook. “They were so pretty, with red, yellow and orange colours mixed in one bag. Motivated by those capsicums, I decided to put a version of Lidia’s capsicums on the Pizzeria menu.”
Now you can have them at home, no matter how near you live to Pizzeria Mozza. We like them on an appetiser board, atop a pizza, stuffed into a sandwich or dotting a mixed green salad.
48 baby capsicums
5 minutes
30 minutes
By Nancy Silverton
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These peppers are delicious in Nancy Silverton’s Baby Pepper and Mozzarella-Stuffed Pizzette.
Nancy Silverton
Eight-time cookbook author, chef, artisanal bread maker and co-owner of Pizzeria Mozza in Los Angeles and Newport Beach, as well as Pizzette, Osteria Mozza, Mozza2Go and chi SPACCA, Nancy Silverton has long been an innovative, influential and creative powerhouse. Among her many (many) accolades, in 2014 the James Beard Foundation awarded her with the title of Outstanding Chef in America. You can follow her @nancysilverton.
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