Goolwa Pipis on the Beach

Recipe courtesy of Imogen Czulowski 

INGREDIENTS

1 kg pipis
100ml white wine.
50g butter
1 handful of parsley.

Caponata:
1 red pepper
1 green pepper
1 yellow pepper
2 sweet banana peppers
30 ml sherry vinegar
1 pinch of saffron
1 cup of olive oil
25g capers
2 shallots finely sliced

METHOD

For the caponata:
Char the peppers until the skin has blackened and blistered.
Peel the skin off the peppers and slice into strips.
Soak the saffron in the sherry vinegar then marinate the peppers, add the oil, capers and salt.

Heat the butter in a saucepan, once melted add the pipis and wine, pop a lid on and wait until the pipis open.

Add the caponata and a handful of chopped parsley.

Enjoy!