Food prop experiment part 1 – Peppery Peperonata With Leeks and Olives
PEPPERY PEPERONATA WITH LEEK AND OLIVES
Cut the leek into quite thick slices and cook gently in some olive oil in a pan or skillet until transparent, be careful not to burn them.
Add the bell peppers and keep on cooking for another 8-10 minutes when you add the Peppedews and the olives, keep on cooking for a five minutes more.
Add the tomato sauce, adjust salt to taste and cook for another 15 minutes. Serve hot or cold.