PEPERONATA – Braised Sweet Peppers with Tomatoes and Onions
Ingredients
¼ cup extra-virgin olive oil
4 cups onions (about 1 pound) sliced 1/8 inch thick
2 pounds green and red peppers, seeded and cut in 1-by-½ -inch strips (about 6 cups)
2 pounds tomatoes, seeded and coarsley chopped (about 3 cups)
1 tsp. red wine vinegar
½ tsp. salt
Freshly ground black pepper
Slice the onions 1/8 inch thick.
Cut the peppers, remove the seeds, into 1-by-½ -inch strips.
Cut the tomatoes, remove the seeds and chopp coarsley.
In a heavy 12 inch skillet, heat the oil over moderate heat. Add the onions and cook them, turning them frequently, for 10 minutes, or until they are soft and lightly browned.
Stir in the peppers, reduce the heat, cover the skillet and cook for 10 minutes.
Add the tomatoes, wine vinegar, salt and a few grindings of black pepper; cover the pan and cook for another 5 minutes.
Then cook the vegetables uncovered over high heat, stirring gently, until almost all the liquid has boiled away. About 5 minutes.
Serve the peperonata as a hot vegetable dish, preceding or along with the main coarse, or refrigerate it and serve it cold as part of an antipasto or as an accompaniment to cole roast meats or fowl.
Serves 6
Preparation and Cooking Time: 40 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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