Peperonata

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4

Origin

• Region: Southern and Central Italy

  
  

Description

A comforting, melt-in-your-mouth sweet pepper stew. Slices of red and yellow bell peppers are slow-cooked with plenty of sliced onions and garlic in olive oil until they completely collapse into a rich, silky, jam-like texture.

Presentation

Served warm or at room temperature. It is presented in shallow side bowls, acting as the perfect sweet, acidic contrast to grilled pork chops, sausages, or white fish.

Ingredients

• 3 large bell peppers (mix of red and yellow for color, cored and sliced into 1/2-inch strips)

• 2 medium yellow or red onions, sliced thin from root to stem

• 3 garlic cloves, sliced thin

• 300g ripe plum tomatoes, blanched, peeled, and chopped (or high-quality canned plum tomatoes)

• 45ml extra virgin olive oil

• 15ml red wine vinegar

• 1 tsp sugar (optional, depending on the sweetness of the peppers)

• Fine sea salt and freshly cracked black pepper

• Fresh flat-leaf parsley or basil, chopped

Step-by-Step Directions

1. Sauté Aromatics: Heat the extra virgin olive oil in a deep, wide skillet or Dutch oven over medium heat. Add the sliced onions and garlic. Sauté slowly, stirring occasionally, for 8–10 minutes until the onions are soft, translucent, and just beginning to turn golden. Do not let the garlic burn.

2. Add Peppers: Toss the sliced red and yellow bell peppers into the pot. Stir well to coat them completely in the warm oil. Cook uncovered for about 10 minutes, stirring frequently, until the peppers begin to soften and lose their stiffness.

3. Introduce Tomatoes: Stir in the chopped tomatoes along with a generous pinch of sea salt and cracked black pepper. If your tomatoes feel highly acidic, stir in the teaspoon of sugar now.

4. Slow Simmer: Turn the heat down to low, cover the pan with a lid, and let the mixture simmer for 20 minutes. The peppers will release their own sweet juices and cook down completely.

5. Brighten: Uncover the skillet. The mixture should look rich and thick. Drizzle the red wine vinegar over the top and stir well. Let it simmer uncovered for 5 more minutes to allow the vinegar to cook off, leaving behind a subtle brightness.

6. Finish: Turn off the heat. Stir in the chopped parsley or fresh basil leaves. Let it sit for 10 minutes to settle before serving.

Optional Variations

• Peperonata Calabrese: Add a diced fresh red chili pepper or a teaspoon of spicy 'Nduja to the onion base for a characteristically hot Calabrian kick.

Cooking Tips

• Patience is key. The dish cannot be rushed with high heat; the sugars in the peppers and onions need time to slowly caramelize and meld together into a silky consistency.

Nutrition Facts

• Calories: 160 kcal

• Carbohydrates: 14g

• Protein: 2g

• Fat: 11g

• Saturated Fat: 1.6g

• Cholesterol: 0mg

• Sodium: 290mg