Peperonata

Peperonata is a classic side dish from Southern Italy: softly stewed peppers with onion, tomato, garlic and olive oil, with a splash of vinegar and fresh parsley. This basic recipe is simple, homely and versatile: delicious with meat or fish, with grilled dishes or as part of an antipasti platter.

Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 25 minutes
Total time: approx. 40 minutes

Ingredients

• 3 peppers (preferably in different colours)
• 2 ripe tomatoes
• 2 red onions
• 2 cloves garlic
• 2 tablespoons red wine vinegar
• ½ bunch flat-leaf parsley (approx. 2–3 tablespoons finely chopped leaves)
• 3–4 tablespoons extra virgin olive oil
• salt
• freshly ground black pepper

Preparation

1. Wash the peppers, remove the seeds and white pith, and cut them into thin strips.
2. Wash the tomatoes. Cut them into wedges, remove some of the seeds if they are very watery, and dice the flesh. Catch the juices; they go into the pan too.
3. Peel the red onions and slice them into thin half-rings. Peel the garlic and finely chop it.
4. Wash the parsley, shake off or pat dry well, and finely chop the leaves.

Method

1. Soften the onion and garlic
   Heat the olive oil in a large pan over a moderate heat. Add the onions and cook for 5–7 minutes until soft and translucent. Add the garlic and cook for another 1 minute, until fragrant but not coloured.
2. Stew the peppers
   Add the pepper strips, toss and let them cook for a few minutes. Then reduce the heat, place a lid on the pan at an angle if you like, and gently stew the peppers with the onions for about 15 minutes. Stir occasionally. The peppers should soften but not burn; add a small splash of water if necessary.
3. Add tomatoes and vinegar
   Add the diced tomatoes with their juices to the pan. Stir well and let everything simmer gently for another 5–10 minutes, until the tomatoes have reduced and the peperonata becomes a soft, cohesive vegetable stew. Add the red wine vinegar at the end, stir through and simmer for another 1–2 minutes.
4. Finish and season
   Remove the pan from the heat. Stir in the chopped parsley. Season with salt and freshly ground black pepper. Taste and adjust if needed.
5. Cool
   Let the peperonata cool to room temperature. If you like, stir once more just before serving.
6. Serve
   Serve the peperonata at room temperature as a side dish with meat, fish or grilled dishes. Also delicious as part of an antipasti platter or on a piece of good bread.