Peperonata

Peperonata is a very popular side dish in Italian cuisine, full of color and flavor. Here is how to prepare a classic peperonata.

Ingredients

• 3 bell peppers of different colors (red, yellow, and green), cleaned and cut into strips
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 2 tablespoons of extra virgin olive oil
• Salt and black pepper to taste
• 1 tablespoon of vinegar (red or white wine, according to taste)
• A pinch of sugar (optional)
• Fresh basil for garnish (optional)

Preparation

1. In a large skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic and sauté for a few minutes until they become translucent.

2. Add the strips of bell peppers to the skillet and mix them with the onion and garlic. Cook, stirring occasionally, for about 10-15 minutes or until the peppers start to soften.

3. Season with salt and pepper, and if you like, add a pinch of sugar to balance the acidity. Also add the vinegar and mix well.

4. Reduce the heat and let it cook with the lid on for about 20-30 minutes. If it dries out too much during cooking, you can add a little water. Check occasionally to make sure it doesn’t stick.

5. Once the peppers are soft and the sauce has thickened to your liking, remove the peperonata from the heat. Let it rest for a few minutes before serving.

6. Serve the peperonata hot or at room temperature, garnished with fresh basil leaves for a touch of color and freshness.

Curiosity

Peperonata is a very versatile dish that can be enjoyed both hot and cold. Excellent as a side dish, it can also be used as a sauce for pasta or as a filling for focaccias and pizzas. In some variants, chopped tomatoes or tomato puree are added for a richer and fuller flavor.