PEPERONATA is a very tasty summer side dish based on thinly sliced different peppers colours stewed in a pan with garlic, onion and tomato sauce.
This recipe, called "peperonata" because made from "peperoni" in english peppers, is an ideal side dish to delicate meats or fish meal. Also as a starter or main dish, perfect to be enjoyed on a hot bruschetta and excellent to be served as a pasta sauce.
Popular dish from Liguria, pepperonata is known and made everywhere in Italy. As peppers are loved all over the Italian peninsula, the way to prepare this summer dish varies from place to place.
So, let's make my peperonata recipe with fresh tomatoes cooked with a splash of white wine!!
Serves 4.
INGREDIENTS:
2 Red peppers, 2 yellow peppers, 2 green peppers
2 Tropea red onions
400g Ripe organic tomatoes (or tomato puree if you like more liquid)
Extra virgin olive oil
50ml dry white wine
2 small garlic cloves Fine
Salt and black pepper to taste
Parsley or basil to decorate
Wash and dry the peppers. Cut each peppers into half, remove the seeds, the white filaments and cut them into thin trips.
Peel and slice the onions into strips as well.
Wash the tomatoes and before cutting them into small pieces remove the seeds.
In a large pan, over a medium-low heat place the garlic cloves, the peppers and the onion.
Fry for about 10/15 minutes by mixing occasionally with a spoon or until the onion start to get a translucent look and the pepper gets softer.
Then over a medium-high heat add the white wine and let it evaporate.
Once the wine has evaporated, turn the heat down to a low mode, salt and pepper to your taste and cover with a lid; cook the peppers for about 35/40 min.
Taste and if your peppers need some extra cooking time, you can add some tablespoons of hot water into it to finish the cooking.
Decorate and serve your peperonata with parsley or basil, hot or even cold to accompany main courses of meat, fish or cheese!
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