Peperonata Recipe – Italian Cuisine

ADVERTISEMENT

  • 200 g white onion
  • 150 g green pepper
  • 150 g yellow pepper
  • 150 g red pepper
  • 150 g cherry tomatoes
  • 4 friggitelli peppers
  • tomato concentrate
  • garlic
  • basil
  • salt
  • sugar
  • extra virgin olive oil

To prepare the peperonata, cut all the vegetables into squares.
Fry gently 1 clove of garlic, chopped or whole, in a large saucepan in a veil of oil; add the onion and let it dry until it is blond; add salt, let the water dry, then add the peppers (except the friggitelli), the cherry tomatoes cut in half, 1 teaspoon of tomato paste and cook for 3 minutes; add 1 teaspoon of sugar, 150 g of water and, after 15-20 minutes, the friggitelli and cook for another ten minutes.
Fix of salt and serve the peperonata with fresh basil, accompanying as desired with toasted bread with a drizzle of oil and mozzarella.

ADVERTISEMENT

Leave a Comment