- 500 g crispy Sardinian Carasau bread
- 2 x 100 g slice Culaccia (cured pork loin with rind)
- 800 g yellow peppers
- 600 g Tropea onions
- 4 Welsh onions
- 120 g oven-baked black olives
- extra virgin olive oil
- salt and pepper
Clean the peppers, rinse, then chop into slices 1.5 cm wide and 10 cm long. Wash and clean the Welsh onions, then chop lengthways into 2 or 4 parts. Wash the Tropea onions and slice into rounds approximately 4 mm thick.
Chop the Culaccia into small sticks and season with a touch of pepper and a drizzle of oil.
Brown the Welsh onions with a drop of oil for a few minutes in a large non-stick frying pan or wok, then remove from the pan and set aside. Add more oil, the onions and peppers to the same frying pan, add salt and mix well. Brown, stirring from time to time, partially covered and over a low heat for at least half an hour until the peppers are soft.
Season with salt to taste and add the Welsh onions set aside previously, the olives and the Culaccia. Stir to properly combine everything and serve hot or warm, adding chopped parsley for a delicious smell and serving with fragments of pane Carasau.