PEPERONATA RECIPE authentic Italian pan fried bell peppers

Italian peperonata recipe is very popular and prepared with some little differences in almost all the Italian regions. Bell peppers are slowly pan fried along with onion and diced tomatoes. Peperonata is delicious served over toasted bread slices ore aside grilled meats. It’s flavor recalls me the Italian summer, where it is usual prepare this tasty dish in advance and bring it at grill parties in the countryside!

• 6 bell peppers different colors
• 1 red onion
• 1 cup (200 g) diced tomatoes
• 4 cloves of garlic
• 10 basil leaves
• 8 tbsp extra-virgin olive oil
• 2 tbsp Balsamic vinegar
• 1 dash black pepper
• to taste table salt

PEPERONATA RECIPE

Depending on the region of Italy, peperonata is prepared with capers or olives, mint or basil, and served warm or cold.

Here the Emilian version of peperonata, with fresh basil and balsamic vinegar. Be sure to use best quality balsamic vinegar, otherwise the result could be too much sour.

GARLIC AND ONIONS

Reduce the onion into slices thick ¼ inch. Peel and crush the cloves of garlic. Now, pour the olive oil in a saucepan and place over medium/low heat. Finally, sautè garlic, onions and basil until extremely soft.

PAN FRIED BELL PEPPERS

Cut the bell peppers into half, discard seeds and white membranes, and reduce into slices thick ¼ inch. Add the bell pepper into the pan, stir and cover with a lid. Cook over low heat 30 mins, stirring occasionally. Now, dice tomatoes and add them into the pan. Cook until the peppers will be very tender, but not too mushy. Add salt and pepper as needed, 5 minute before ready. Finally, season with Balsamic vinegar and serve over bread slices, warm or at room temperature.

TAKE A LOOK AT THIS

ITALIAN CHICKEN STEW WITH BELL PEPPERS

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