Peperonata Peppers Tomatoes Onions Recipes
PEPERONATA ( PEPPERS , TOMATOES , ONIONS)
Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with "hors- d'oeuvres" and hot with roast or grilled chicken , lamb or pork This really tastes like candy.
Provided by mozarth622
Categories Peppers
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut bell pepper in half and clean the inside. Rinse them under cold water and cut in strips.
- In a frying pan, heat oil and add onions, garlic, bay leaf, and mix occ.
- Add the bell peppers; cover and cook 10 minutes.
- TAdd tomatoes, salt and pepper and keep cooking another 30 minutes.
- Uncover and mix occ. until sauce reaches the desired thickess.
Nutrition Facts : Calories 215.5, Fat 14.3, SaturatedFat 2.1, Sodium 13.6, Carbohydrate 22.1, Fiber 6.5, Sugar 12.8, Protein 3.7
STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC
There are variations of this dish throughout the Mediterranean. The Basque piperade, made with slender, slightly piquant peppers called piments d'espelette and stirred into scrambled eggs along with bayonne ham, has some heat; whereas Italian peperonata is sweet through and through. A North African version, chakchouka, is spiced with fiery harissa and a spice blend made with caraway and coriander, cayenne and garlic, and is usually served with eggs poached right on top of the stew. See the variations below.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
- Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 427 milligrams, Sugar 2 grams
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