Peperonata
Peperonata
Traditional recipe
Bell peppers Red and yellow tomatoes stewed with tomato, onion, and basil: Southern Italy's most colorful and flavorful summer side dish.
There peperonata It is a summer dish widespread throughout Southern Italy and in Central Italy. bell peppers (introduced from America in the 16th century) have become perfectly integrated into southern Italian cuisine. It's a versatile dish: a side dish for meat and fish, a pasta sauce, a sandwich filling, and an egg dish. Puglia capers are added, in Calabria the chili pepper spicy. The best season is summer, when the bell peppers reds and yellows are at their sweetest.
Instructions
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3 steps · natural Italian voice
Gently sauté onion and garlic
8 minHeat the oil in a skillet wide over medium heat-low. Pour in the sliced onions and crushed garlic, then gently sauté for 6-8 minutes, until the onion becomes translucent and soft without darkening. Add the bell peppers into thin strips and cook for 5-8 minutes, stirring, until they lose volume and begin to become tender.
Add tomato and stew
30 minCrush the canned whole peeled tomatoes and add them to the bell peppers; salt and mix. Cover the skillet and stove over low heat for 25-30 minutes, maintaining a light simmer. Stir occasionally: the peperonata it's ready when the bell peppers they are soft, the color is uniform and the dressing has thickened without drying out completely.
Fill and let rest
30 minTurn off the heat, add the hand-broken basil and a drizzle of olive oil extra virgin raw, off the heat. Stir to distribute the flavours, taste and season with salt to tasteCover and let rest for 15-30 minutes, then serve warm or at room temperature, when the dressing appears well combined.
Chef's Tips
THE bell peppers Red and yellow are sweeter than green ones: use a combination for best results. peperonata It gets better the next day: prepare it ahead of time. It's also excellent served cold as a pasta sauce.
Ingredients
- 4 bell peppers mixed, red and yellow
- 2 onions
- (14.11 oz) 400 g of canned whole peeled tomatoes
- 2 cloves of garlic
- Fresh basil
- Extra virgin olive oil
- Salt
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