Peperonata

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Peperonata is an traditional Italian stew of onions and sweet peppers. A versatile dish that can be served either hot or cold, on its own, with meat or even as a pasta sauce.

Prep: 10 mins

Cooking: 40 mins

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

2 red peppers

2 yellow peppers

1 tablespoon balsamic vinegar

Store-cupboard essentials:

400g tin chopped tomatoes

1 clove garlic

4 tablespoons olive oil

2 onions

salt & pepper to taste

 

METHOD

WASH and cut the peppers in half lengthwise and discard the seeds and cut into 2 cms strips.

SLICE the onion .

HEAT the oil in a saucepan and fry the onion until soft and golden, then add the peppers, garlic and cook for a further 10 mins.

ADD the tomatoes, balsamic vinegar, sugar  and season with salt and pepper and cook on a low heat for  30 mins, stirring from time to time until the peperonata has reduced slightly and becomes a thick sauce.

Prep: 10 mins

Cooking: 40 mins

Difficulty: easy

Serves: 4-6

Ingredients

To buy:

2 red peppers

2 yellow peppers

1 tablespoon balsamic vinegar

Store-cupboard essentials:

400g tin chopped tomatoes

1 clove garlic

4 tablespoons olive oil

2 onions

salt & pepper to taste

 

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