Peperonata, a delicious accompaniment for fish or meat dishes. This fantastic Italian recipe, coming form Campania region, tastes luscious and can be flavoured additionally by capers and anchovy fillets.
Some time ago I found this recipe in one of my favourite and precious cookbooks Italy The Beautiful Cookbook, which is full of authentic recipes and wonderful photographs of all featured dishes and the Italian culinary regions.
This dish doesn’t require many ingredients but remember to use only fresh and good quality ones.
Peperonata – Pepper & Tomato Stew
You will need:
3 ripe tomatoes
6 red and yellow bell peppers (I tend to use green ones as well)
1/4 cup extra virgin olive oil
1 onion, sliced
2 garlic cloves, chopped
salt & pepper
1 tablespoon chopped fresh oregano
a few fresh basil leaves
Plunge the tomatoes into boiling water for a few seconds; drain and peal. Chop the tomatoes; seed and slice the peppers.
Heat the oil in a skillet over medium heat. Add the garlic and onion and saute until translucent. Add the pepper slices, salt and pepper to taste. Cook for a few minutes. Add the tomatoes and oregano. Cover, reduce heat and cook slowly for 30 min, stirring from time to time. Add the basil and cook for a few minutes more to blend flavors. Transfer to a bowl and serve or enjoy it with a grilled tuna and lemon risotto on one plate.