6 yellow or orange peppers (or mix)
2 cloves garlic
Knob of butter
Olive oil
About 150ml / 1/4pt dry white wine
Salt
Black pepper
Halve the peppers, remove seeds and pith. Slice lengthways (about 5mm/ ¼ inch wide). Finely chop the garlic.
Heat a dash of olive oil and knob of butter in a wide based pan, add the peppers , garlic and wine season and cook over a slow heat until really soft (at least 30-40 minutes).
Serve warm with crusty bread.
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