Truffled Confit of Peppers


2 tablespoons extra virgin olive oil
1 shallot, finely diced
1 small red bell pepper, finely diced
1 small yellow bell pepper, finely diced
2 garlic cloves, finely chopped
¼ teaspoon red pepper flakes
2 tablespoons brandy
2 tablespoons softened butter
Salt and pepper to taste
½ teaspoon truffle oil


Serves 4 to 6

Cook the extra virgin olive oil over high heat until it sizzles, then lower the heat to medium-low. Add the shallot, stir well, and cook for 2 minutes, then add the peppers and mix together. Increase the heat to medium-high and cook, stirring well, for 2 more minutes.

Add the garlic and the red pepper flakes, and stir well for 1 minute. Then add the brandy and cook 1 more minute.

Reduce the heat to medium-low, add the butter, and stir well until completely melted. Add salt and pepper to taste. Add the truffle oil, stirring well before serving.

Set aside and keep warm until ready to use.