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.
ROASTED BEEF TENDERLOIN WITH PEPERONATA
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the tenderloin: Preheat the oven to 400 degrees F. Remove the meat from the refrigerator 30 minutes before cooking.
- Heat a large skillet over medium-high heat. Dry the meat well and sprinkle with the salt. Add the oil to the pan along with the rosemary sprigs. Add the meat and sear until deep golden brown all around, 3 to 4 minutes per side. Remove the meat to a rimmed baking sheet fitted with a baking rack. Roast until an instant-read thermometer inserted in the thickest part reads 125 degrees F, 35 to 50 minutes. Allow the meat to rest for 15 minutes before slicing.
- For the peperonata: Meanwhile, place the skillet that you seared the meat in over medium heat. Add the garlic and anchovy paste and cook, stirring with a wooden spoon, to bring out the flavors, for 1 minute. Add the onion and cook for 2 minutes. Add the peppers and salt and cook, stirring occasionally, until the onions are caramelized and the peppers are soft and beginning to brown, about 6 minutes. Stir in the olives, vinegar, capers and oregano. Remove from the heat.
- Spoon the peperonata onto a platter. Slice the tenderloin and shingle it around the platter. Sprinkle the meat with the coarse salt if using and drizzle with any juices.
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
ROASTED WILD STRIPED BASS WITH PEPERONATA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- Make the peperonata: In a large skillet, heat oil over medium heat; add onion and garlic, and cook, stirring, until onion is translucent, about 3 minutes. Add remaining ingredients, stirring to break up anchovies. Season with salt and pepper. Reduce the heat to a simmer, and cook, stirring occasionally, until peppers are very soft, about 45 minutes.
- Preheat oven to 500 degrees. Make the bass: Place 2 lemon slices on a small rimmed baking sheet; top with a piece of bass. Repeat process with remaining lemon slices and bass. Season with salt and pepper. Drizzle evenly with oil, and top each piece of fish with a sprig of rosemary. Roast until the fish is cooked through, 10 to 12 minutes.
- Serve fish over peperonata with potatoes on the side.
ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
- In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
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
ROASTED PEPERONATA
Provided by Selma Brown Morrow
Categories Sauce Side Roast Hanukkah Vegetarian Quick & Easy Low Cal Bell Pepper Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
ROASTED SALMON WITH PEPERONATA AND BALSAMIC SYRUP
My brother made this for us the other night after finding this recipe in April 2009 Coastal Living magazine. The original recipe used Artic Char but we had a sockeye salmon that needed cooking. We have lived on the west coast, and have been eating salmon, all of our lives and this is one of the best recipes we have had. Although it looks long and complicated it really isn't and believe me the results are more than worth it. Preperation time includes the chopping of peppers and onions but is worth every knife stroke. The chopping and balsamic syrup reduction could all be done ahead. We used two large fillets which should have been enough for 8 people but the 4 of us ate it all!
Provided by southshore cook
Categories Onions
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients and 1/2 tsp of kosher salt in food processor; pulse until parsley is finely chopped. With processor running, gradually add oil through food chute in a slow, steady stream. Pour herb oil through fine-mesh strainer, discarding solids. (We omitted this step as we wanted all of the goodness!).
- Heat 2 tbsps herb oil and fennel seed in a large, deep skillet or Dutch oven over medium heat. Add bell pepper, onion, 3/4 tsp kosher salt and 1/2 tsp black pepper. Cook, stirring often, 25 to 30 minutes (reducing heat if needed) or until vegetables are tender.
- Bring balsamic vinegar and sugar to a boil in a saucepan. Boil gently 3 to 5 minutes or until syrupy and reduced to 3 tbsps. (Watch carefully during last minute as syrup forms quickly.).
- Place fillets on an oiled baking sheet. Sprinkle with remaining 1/4 tsp kosher salt and 1/2 tsp black pepper. Drizzle 2 tbsps herb oil evenly on fillets. Roast in center of 425 degree oven 8 to 10 minutes or until fish flakes with a fork. Spoon peperonata vegetables onto 4 plates. Top with fillets. Drizzle remaining herb oil and 1/2 to 1 tsp balsamic syrup over vegetables and fish on each plate.
Nutrition Facts : Calories 500, Fat 33.3, SaturatedFat 4.8, Cholesterol 87.5, Sodium 778.9, Carbohydrate 15.5, Fiber 4.2, Sugar 8.1, Protein 35.9
SWEET PEPERONATA SALAD
Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish - the ideal offering to take to a barbecue or buffet
Provided by Sarah Cook
Categories Side dish, Starter
Time 1h25m
Yield Serves 6 as a side
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
- Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.
Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
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
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