Peperonata
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Peperonata
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A rustic, cucina povera dish made using sweet peppers and tomatoes.
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Ingredients
- 3 Tbsp extra virgin olive oil good quality
- 3 sweet peppers preferably long Italian peppers, but bell peppers will work.
- 2 cloves garlic (fresh)
- 3 tomatoes fresh, ripe (or 225 g of good quality, canned, peeled plum tomatoes from Italy)
- ½ tsp salt more as needed
- pinch black pepper (freshly ground - optional)
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Instructions
- Pour the oil into a large sauté pan over medium high heat.
- Add the strips of peppers and turn frequently so they don't burn. Add more oil as needed.
- When the peppers are almost cooked (soft, but not mushy), move them to one side of the pan. (Alternatively, you can remove the peppers and cook the tomatoes in the same pan.)
- Add the garlic and cut tomatoes to the other side of the pan (adding more oil if needed.) Add salt to the peppers and tomatoes.
- Cook and stir the tomatoes for a few minutes until a sauce forms. Taste the peppers and tomatoes for salt. If desired, add some grated black pepper to the tomatoes, too.
- Remove the peppers from the pan and place on a serving dish. When the tomato sauce is ready, place on the same dish alongside the peppers or in a separate bowl to be served with the peppers.
- Serve with lots of crusty bread.
Notes
- A mixture of colors of peppers is nice, but be sure to include red as they are the sweetest.
- A mixture of colors of peppers is nice, but be sure to include red as they are the sweetest.
- Make sure the peppers are dry before adding them to the oil.
- Quantities are estimated and not important in this recipe.
Nutrition Information
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Serving
1
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 |
* Percent Daily Values are based on a 2,000 calorie diet.
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