Peperoni alla Napoletana (Platter of Roasted Red and Yellow Peppers with Olives, Capers, Garlic and Parsley)

From Antipasti: The Little Dishes of Italy

Cookbook

Author(s): Julia Della Croce, Paper Scissors, Paolo Nobile, Joyce Oudkerk Pool

Page 27

Cuisine: Italian

Course: Appetizers

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