Peperonata & coppa panino

And in the Italian corner for the 6 Nations – a lunchtime favourite from Polpo. Easy to make. Even easier to enjoy at one of their London restaurants.

INGREDIENTS

Serves 1

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½ red onion, thinly sliced

½ garlic clove, thinly sliced

1 tbsp olive oil

4 tbsp peperonata from a jar (or just roasted peppers from a jar)

5 pitted black olives, sliced

1 small handful capers

2 cherry tomatoes, halved

1 small handful flat leaf parsley leaves, chopped

1 ciabatta, cut in half lengthways

Mayonnaise

A couple of slices of coppa or salami

Rocket leaves

One of many delightful recipes from Polpo, A Venetian Cookbook (Of Sorts). If you haven't already got it, get involved and buy yourself to a copy here.

Sweat the sliced red onion and garlic in the olive oil.

Then add the peperonata, sliced olives, capers, tomato halves and parsley. Gently sauté for 5 minutes and then remove from the heat.
The mixture should be glossy, thick and beautifully coloured.

Spread the insides of the ciabatta with mayonnaise. Now layer on the soft juicy pepper mixture, followed by your slices of salami.

Heat up your griddle or panini press. Drizzle the top and bottom of the bread with a little olive oil.

Toast until golden and crisp on the outside. Cut in half and serve.