Peperonata
Stewed peppers and onions
Peperonata: southern Italy's sweet peppers and onions stewed slowly in olive oil and tomato
Peperonata is the summer side dish of the south, made from Naples to Palermo when red and yellow peppers are at their sweetest: strips of pepper and onion stewed slowly in olive oil with a little tomato until soft, glossy and sweet, sometimes with a splash of vinegar. Families serve it with grilled meat, sausages or a frittata, or pile it on bread, and it tastes even better the next day. Chef's tip: cook it slowly with the lid on for the first 15 minutes; the peppers steam in their own juice and turn silky instead of frying hard.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 red and yellow pepperscut into strips
- 1 red onionsliced
- 4 tbsp extra virgin olive oil
- 1 clove garliccrushed
- 1 tbsp red wine vinegaropt
- ¾ tsp salt
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Method
0/4 doneStep 1: Heat 4 tbsp extra virgin olive oil in a wide pan and cook 1 red onion and 1 clove garlic for 5 minutes, until soft.
5 minStep 2: Add 4 red and yellow peppers and ¾ tsp salt, cover and cook over a low heat for 15 minutes, stirring now and then, until soft.
15 minStep 3: Add 7 oz ripe tomatoes or passata and cook uncovered for 10–15 minutes, until the sauce is thick and the peppers are silky. Common mistake: cooking too fast on a high heat; the peppers burn before they soften.
15 minStep 4: Stir in 1 tbsp red wine vinegar, if using, and 6 basil leaves. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 3 g
- Carbs
- 17 g
- Fat
- 9 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peperonata take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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