BEST ITALIAN PEPERONATA RECIPE
Enjoy our lovely peperonata recipe, the dish is so simple but yet delicious! Made out of bell peppers and onions, this bell pepper stew is truly versatile. Conveniently it can be used in many different way depending on your appetite: Starter - anti-pasti with olives and cured meat or why not make a burschetta with it? Main - use peperonata as a side dish for any meat of fish dishes Vegetarian and vegans - have it as a pepper stew with rice or mash potatoes
Provided by Daniele
Categories Appetizer Side Dish Snack
Number Of Ingredients 6
Steps:
- Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
- Cook steering regularly until the onions are soft and translucent
- Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
- Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
- Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
- By now the peppers should be soft and the sauce should have a creamier consistency
- Taste and adjust seasoning, add the remaining basil and serve
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
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
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.
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
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
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