Basic Peperonata Recipes

BEST ITALIAN PEPERONATA RECIPE

Best Italian Peperonata Recipe image

Enjoy our lovely peperonata recipe, the dish is so simple but yet delicious! Made out of bell peppers and onions, this bell pepper stew is truly versatile. Conveniently it can be used in many different way depending on your appetite: Starter - anti-pasti with olives and cured meat or why not make a burschetta with it? Main - use peperonata as a side dish for any meat of fish dishes Vegetarian and vegans - have it as a pepper stew with rice or mash potatoes

Provided by Daniele

Number Of Ingredients 6

Ingredients

700 g Yellow and red bell peppers
250 g Red onion
160 g Passata
5 g Basil leaves
10 ml Olive oil
Salt and Pepper to taste

Steps:

Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
Cook steering regularly until the onions are soft and translucent
Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
By now the peppers should be soft and the sauce should have a creamier consistency
Taste and adjust seasoning, add the remaining basil and serve

PEPERONATA

Peperonata image

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

Provided by SpiceBazaar

Categories Soups, Stews and Chili Recipes Stews

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 potatoes, chopped
5 tomatoes, chopped
3 red bell peppers, cored and sliced
3 yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

Steps:

Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

Nutrition Facts : Calories 394 calories, Carbohydrate 68.2 g, Fat 11.4 g, Fiber 12.5 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 631.3 mg, Sugar 19 g

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