PEPERONATA
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
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
PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
PEPERONATA (SAUTéED PEPPERS AND ONIONS)
Peperonata or Sautéed Peppers and Onions - Italian bell pepper, onion, tomato sauté, with garlic, ground oregano, and fresh basil. An easy summer side dish.
Provided by Elise Bauer
Categories Side Dish Quick and Easy Bell Pepper Italian Onion Tomato
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Sauté the onions: Heat olive oil in a large sauté pan on medium high heat. When the oil is shimmering, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.
- Add the peppers: Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente-cooked, but with a little crunch left in them.
- Add the garlic: Add the garlic, and sauté another 1-2 minutes.
- Add salt, sugar, oregano: Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute.
- Add the diced tomatoes: and cook just one minute further.
- Add basil, black pepper, lemon juice: Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.
Nutrition Facts : Calories 134 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 55 mg, Sugar 7 g, Fat 9 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PEPERONATA
Naturally vegan, peperonata is a delicious Italian dish of bell pepper, garlic, onion and tomato, seasoned with basil and oregano.
Provided by Vera Abitbol
Categories Appetizer Main Course Side Dish
Time 2h5m
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons of olive oil in a frying pan over a medium heat.
- Reduce the heat, and add the onion and garlic. Cook over very low heat for 15 minutes, stirring frequently, until softened but still pale.
- Meanwhile, cut the peppers in half lengthwise, removing the stem, seeds and internal filaments. Cut into strips and add to the pan. Mix well.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- While the peppers are cooking, blanch the tomatoes in boiling water for 3 minutes, drain and plunge into ice water, then peel, seed and dice.
- Add the diced tomatoes to the peppers along with 2 tablespoons of olive oil. Season with salt and pepper. Mix well, cover and simmer over low heat for 1 hour. Stir regularly to ensure the peppers don't stick to the bottom of the pan.
- Cooking will be complete when the mixture tends to consolidate on the wooden spoon.
- At the end of cooking, increase the heat if necessary to reduce the liquid.
- Adjust the seasoning and add basil and oregano.
- Enjoy hot, warm, or cold.
Nutrition Facts : Calories 297 kcal, Carbohydrate 23 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving
PEPERONATA SAUCE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Broil 5 assorted bell peppers and 8 cored plum tomatoes, turning, until charred, 15 minutes; let cool. Peel the peppers and cut into strips; peel and chop the tomatoes. Cook 3 sliced garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes. Toss with 12 ounces cooked fusilli, adding up to 1/2 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 1/2 cup torn basil and season with salt and pepper. Serve with drizzled olive oil.
PEPERONATA
Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It's finished either with red wine, northern Italy, or wine vinegar in the south. In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.
Provided by Peter Steriti
Categories Vegetable
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Peter's Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes.
- Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat, maintaining a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released.
- Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling.
- Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill.
- When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand. Remove core and seeds. Don't be concerned when some fall into the liquid. Cut peppers in ½ inch strips lengthwise.
- Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent. Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.
Nutrition Facts : Calories 164.6, Fat 13.9, SaturatedFat 1.9, Sodium 9.2, Carbohydrate 10, Fiber 3, Sugar 5.4, Protein 1.9
PEPERONATA
Categories Pepper Appetizer Side Sauté Vegetarian Low Cal Wheat/Gluten-Free Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.
PEPERONATO
An easy to prepare dish which can be served at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish. Adapted from 'mediterranean kitchens' by Murdoch Books, for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
- Add the garlic and gently sauté for a further 5 minutes.
- Add the peppers and sauté for 5 minutes, stirring frequently.
- Add the tomato and wine, and simmer for 15 minutes.
- Add the basil, season to taste and simmer for another 5 minutes.
- Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.
Nutrition Facts : Calories 187.1, Fat 5.9, SaturatedFat 0.9, Sodium 17.6, Carbohydrate 22.5, Fiber 5.1, Sugar 10.8, Protein 4.1
PEPERONATA
Provided by Pete Wells
Categories dips and spreads, appetizer
Time 1h
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
- In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
- Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 9 grams
MY SICILIAN EX-MOTHER-IN-LAW'S PEPERONATA
Camilla's version of a Sicilian "contorno" (meatless side dish) made with bell peppers, onion, garlic, and fresh herbs. It's usually made in large quantities so there will be leftovers to toss with either pasta or rice the next day. It can be made either in the oven or on the stovetop. This is the stovetop version. This is even better the next day!
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Cut red and yellow bell peppers into 1-inch pieces.
- Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
- Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 115.1 mg, Sugar 9.1 g
PEPERONATA
Serve this colorful Italian condiment with lamb, as a topping for crostini, or on a sandwich with leftover roasted meat or chicken.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Stem, seed and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half lengthwise, and slice into 1/4-inch-thick semicircles
- Heat oil and butter in a large skillet over medium heat. Add garlic and onions, and cook for about 2 minutes. Add pepper strips and sugar, and toss for 2 to 3 minutes. Cover pan, and turn heat to low. Cook, stirring occasionally, until peppers are very soft, 30 to 35 minutes.
- Remove cover; raise heat to medium. Cook stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Add a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata warm or at room temperature.
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