Peperonata
Savor the flavors of Italy with our Peperonata recipe! This delightful dish combines tender onions, vibrant red peppers, juicy tomatoes, and aromatic garlic, all sautéed in rich olive oil and seasoned with a touch of salt and vinegar. Perfect as a side dish or topping, it’s a simple yet delicious addition to any meal. Ready in just 30 minutes!
- 14 Mar 2024
- Cook time 35 min
- Prep time 10 min
- 2 Servings
- 7 Ingredients
Peperonata is a classic Italian dish that highlights the natural sweetness of bell peppers. It's a vibrant and flavorful side dish that pairs well with a variety of meals. Made with simple, fresh ingredients, this recipe cooks slowly to meld the flavors, creating a rich and satisfying dish. Whether served with crusty bread, as a side to meat dishes, or tossed with pasta, peperonata is an incredibly versatile and delicious addition to your culinary repertoire.
Ingredients:
Instructions:
- Thinly slice the onion.
- Thinly slice the red bell pepper.
- Mince the garlic cloves.
- Chop the tomatoes into small pieces.
- In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.
- Add the thinly sliced onion to the pan and season with 1 teaspoon of salt.
- Cook the onion for about 5-7 minutes until it becomes soft and translucent, stirring occasionally to avoid burning.
- Add the thinly sliced red bell pepper to the pan.
- Continue to cook for another 5 minutes, stirring occasionally, until the peppers are tender.
- Add the minced garlic to the pan and cook for about 1-2 minutes, until fragrant. Be careful not to let the garlic burn.
- Add the chopped tomatoes to the pan.
- Reduce the heat to low and allow the mixture to simmer for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened.
- Add 1 tablespoon of vinegar to the pan.
- Stir well to combine and cook for another 2-3 minutes.
- Taste the peperonata and adjust the seasoning with more salt if needed.
- Serve hot as a side dish or let it cool to room temperature for a delicious addition to toasted bread, pasta, or as a topping for meats.
Tips:
- Use high-quality olive oil for the best flavor.
- Cut the ingredients evenly to ensure they cook at the same rate.
- Cook the onions slowly over medium heat to caramelize them and bring out their sweetness.
- Use ripe, fresh tomatoes or good quality canned tomatoes if fresh ones are not available.
- Adjust the seasoning according to taste, adding more salt or a pinch of sugar if the tomatoes are too acidic.
- Allow the peperonata to sit for a few hours or overnight for the flavors to develop further.
Peperonata is a simple yet delightful and versatile dish that embodies the essence of Italian cooking. With its vibrant colors and rich flavors, it can elevate any meal. By using fresh and quality ingredients, and allowing enough time for the flavors to meld, you can create a peperonata that is sure to impress. Serve it as a side, a condiment, or even as a main dish, and enjoy the delicious taste of Italy in your own home.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 70kcal | 3% |
| Protein | |
| Protein 2.40g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 4.00g | 11% |
| Sugar 10g | 10% |
| Fat | |
| Fat 14g | 16% |
| Saturated 1.99g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 16mg | 3% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.28mg | 8% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 55ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 72mg | 84% |
| Vitamin E 1.35mg | 9% |
| Vitamin K 13ug | 11% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 0.81mg | 7% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 560mg | 16% |
| Selenium, Se 0.34ug | 1% |
| Sodium, Na 980mg | 65% |
| Zinc, Zn 0.52mg | 5% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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