Peperonata
Peperonata is a delicious and flavorful side dish, perfect for accompanying various summer main courses and can be served hot or cold!
Peperonata is a perfect example of how a few fresh ingredients, treated with care, can create a side dish rich in flavor and versatility. Bell peppers, Tropea onions, and tomato puree blend in a balance of sweetness and acidity that pairs well with any main course, hot or cold, without ever being overwhelming. It is a dish that celebrates simplicity and seasonality, ideal for those looking for a tasty but accessible alternative at home.
Instructions
- 1
To prepare the peperonata, wash and dry the bell peppers. Then slice them lengthwise, all around the core, remove the white filaments and reduce them to thin strips. Peel and slice the onions.
- 2
In a large saucepan, pour a drizzle of oil and the peeled garlic cloves, but keep them whole. Heat up and then add the onions. Cook the onions over medium-low heat for about 15 minutes, stirring occasionally. When they have softened and released their water,
- 3
add the bell peppers. Season with salt and pepper, then stir
- 4
and cover with a lid: cook the bell peppers for another 15 minutes over medium heat. After this time, the bell peppers will be softened, remove the garlic cloves, add the tomato puree,
- 5
stir and cook for another 15 minutes, always with the lid. Once cooked, your peperonata is ready to be enjoyed 15 hot, warm, or even cold to accompany meat, fish, or cheese dishes!
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
May the vibrant colors of the bell peppers and the aroma of garlic come together in a dish that celebrates the simplicity and goodness of the ingredients. Serve it with toasted bread for a moment of true conviviality.
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