PEPERONATA RECIPE
Peperonata is a rustic Italian recipe with tender bell peppers stewed low and slow in olive oil with onion, tomato and garlic, a perfect app or with pasta. Learn how to make classic Italian peperonata.
Provided by Mike Hultquist
Categories Appetizer Main Course sauce
Time 40m
Number Of Ingredients 8
Steps:
- Add the olive oil to a large pan and heat it through to medium-low.
- Add the peppers, tomatoes, onion and garlic.
- Season with salt and pepper and stir.
- Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you'd like your peperonata.
- Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you'd like a bit of extra flavor and heat.
Nutrition Facts : Calories 141 kcal, Carbohydrate 13 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
TRADITIONAL PEPERONATA RECIPE
A rustic Southern Italian dish traditionally from Calabria, made of stewed pepper with tomatoes, onions and herbs, peperonata Calabrese showcases the beauty of peppers like no other dish.
Provided by Florentina
Categories Main Course Side Dish
Time 35m
Number Of Ingredients 10
Steps:
- Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.
- Warm up a large skillet on medium low flame. Add 3 tablespoons of the olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the re pepper flakes.
- Rinse and cut the bell peppers into 1 inch pieces. Add them to the skillet with the leeks and give everything a good stir.
- Slice the red onion into 1 inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.
- Meanwhile wash and cut the tomatoes into wedges or similar size pieces with the peppers.
- Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.
- Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.
- Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives and oregano.
- Serve with crusty bread, creamy polenta, toss with your favorite short pasta or cous cous.
Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 8 g, Fat 21 g, SaturatedFat 2 g, Sodium 600 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving
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
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
Steps:
- Cook 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes in 2 tablespoons olive oil over medium heat, 1 minute. Add 1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Cover and cook 10 minutes. Season with salt; top with chopped oregano.
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
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.
PEPERONTA
This came from Relish Mag and it looked too good not to share - I took the tips from the test kitchen and incorporated them into the recipe. Great served with rice and pasta.
Provided by Ceezie
Categories Peppers
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet. Add onion and cook until soft, but not browned. Add peppers, zucchini, garlic and water. Reduce heat to low and simmer 10 to 15 minutes. Add tomatoes, salt and pepper. Simmer 20 minutes, until the mixture is thick and shiny.
Nutrition Facts : Calories 73.5, Fat 3.8, SaturatedFat 0.5, Sodium 153.3, Carbohydrate 9.4, Fiber 2.3, Sugar 4.1, Protein 1.8
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.
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