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2 peperoni rossi, 4 salsicce piccantine, olio Evo, prezzemolo tritato, sale, pepe, aglio in polvere, uno schizzo di aceto.
Friggete i peperoni, dopo averli tagliati a pezzi regolari, in una padella con due cucchiai di olio, incoperchiate e lasciate cuocere a fiamma viva per 5-6 minuti, devono rimanere croccanti. Spengete e condite con sale, pepe, aceto, aglio in polvere, continuando a spadellare. Ora togliete i peperoni e nella stessa padella cuocete le salsicce, aperte a libro, alla fine unte di nuovo i peperoni e spolverizzate con prezzemolo tritato.
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