Best 3 Pepperonata Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Pepperonata: A Savory Italian Dish of Roasted Peppers and Onions**

Pepperonata is a delightful Italian dish consisting of roasted peppers, onions, and other flavorful ingredients. It is a versatile side dish that can be served warm or cold, and is a perfect accompaniment to grilled meats, poultry, or fish. This article provides three variations of pepperonata: a classic recipe, a spicy version with Calabrian chiles, and a sweet and tangy recipe with balsamic vinegar. Each recipe includes step-by-step instructions to guide you through the cooking process, ensuring a delicious and authentic pepperonata dish. Whether you prefer a traditional, spicy, or sweet and tangy flavor profile, these recipes offer something for every palate. So, get ready to embark on a culinary journey and discover the vibrant flavors of roasted peppers and onions in this classic Italian dish.

Let's cook with our recipes!

BAKED SARDINES IN PEPPERONATA



Baked Sardines in Pepperonata image

"If you don't like sardines," says Lett, "you're going to today." Make sure to ask your fishmonger to remove the center bones but leave the head and tail intact.

Categories     Appetizer     Bake     Christmas     Christmas Eve     Seafood     Fish     Bell Pepper     Sardine     Bon Appétit     White Wine

Yield Makes 8 servings

Number Of Ingredients 14

4 red bell peppers
1/2 cup olive oil, plus more for drizzling
1/2 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 tablespoon sugar
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers
1/2 teaspoons dried oregano
8 whole fresh sardines, scaled, gutted, deboned
Chopped fresh dill and grilled crusty bread (for serving)

Steps:

  • Preheat broiler. Broil peppers on a broilerproof rimmed baking sheet, turning occasionally, until blistered all over, 8-10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let sit 15 minutes. Peel, seed, and slice into 1/2"-wide strips.
  • Reduce oven temperature to 450°F. Heat 1/4 cup oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper and cook, stirring occasionally, until softened, 8-10 minutes. Increase heat to medium-high, add tomato paste and sugar and cook, stirring, until tomato paste is beginning to darken, about 1 minute. Add wine and vinegar and cook, stirring often, until slightly reduced, about 2 minutes. Mix in roasted peppers, parsley, capers, and oregano. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Transfer pepperonata to a shallow 3-quart baking dish.
  • Season sardines inside and out with salt and pepper; lay on top of pepperonata. Drizzle with oil and bake until sardines are firm and beginning to brown, 15-20 minutes. Top with dill, drizzle with more oil, and serve with bread.

PEPPERONATA



Pepperonata image

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes about 4 cups

Number Of Ingredients 6

5 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1/2 teaspoon crushed red-pepper flakes
1/4 teaspoon dried thyme
2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
Coarse salt and freshly ground pepper

Steps:

  • In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.
  • Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

GRILLED SAUSAGE RING WITH PARSLEY AND PROVOLONE OVER PEPPERONATA RECIPE - (3.8/5)



Grilled Sausage Ring With Parsley and Provolone Over Pepperonata Recipe - (3.8/5) image

Provided by mytastytreasures

Number Of Ingredients 17

3 Cubanelle peppers
2 Hot Italian peppers
2 medium green peppers
2 red bell peppers
2 yellow bell peppers
4 tablespoons olive oil
1 tablespoon chopped garlic
2 large spanish onions, peeled and thinly sliced
20 cherry tomatoes
15 leaves fresh oregano, chopped
1/2 teaspoon dried oregano
1 large bay leaf
Salt and freshly ground black pepper
1 1/2 to 2 pound sausage ring with
parsley and provolone or link
Italian sausage
Crusty bread, for serving

Steps:

  • Core the peppers, cut them in half, and cut them into 1/8 inch thick slices In a large saute pan, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the peppers. Cook them for 2 minutes without stirring. Stir them well and cook them for 2 more minutes without stirring. Repeat this procedure 2 or 3 times until peppers start to brown and wilt. Add the garlic and saute the mixture for 2 minutes. With a slotted spoon, transfer the peppers to a large bowl. Add the remaining 2 tablespoons olive oil to the pan. When the oil is hot, add the onions. Saute them for about 3 minutes or until they are lightly browned. Return the peppers to the pan. Add the tomatoes, fresh and dried oregano, and the bay leaf. Season the sauce to taste with salt and pepper. Reduce the heat to medium and cook the sauce partially covered, stirring occasionally , for 10 to 13 minutes until the peppers have softened completely. Prepare a charcoal or gas grill so that one side of the coals or heating elements is medium hot and the other side has a low heat; first lightly spray the grilling rack with vegetable spray to prevent sticking; or preheat broiler. Lightly brush the sausage with olive oil. Grill it on high heat for 2 to 3 minutes or until it is browned. Turn it over and grill the other side for 2 to 3 minutes or until it is browned. Transfer it to the lower heat and grill it for 7 to 8 minutes. Check for doneness by cutting into the sausage. Return it to high heat and grill it for about 1 minute on each side to complete the cooking. Spread the pepperonata on a large platter. Lay the sausage ring on top. Serve with crusty bread.

Tips:

  • Select ripe and flavorful bell peppers: The quality of your bell peppers will greatly impact the taste of your peperonata. Choose peppers that are firm, brightly colored, and have a sweet aroma.
  • Use a variety of bell peppers: To add depth and complexity to your peperonata, use a mix of different colored bell peppers. Red, yellow, and green peppers provide a beautiful array of colors and flavors.
  • Don't overcrowd the pan: When cooking the bell peppers, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Cook the bell peppers over medium heat: Cooking the bell peppers over medium heat allows them to soften and caramelize slowly, developing a rich and flavorful taste.
  • Add a splash of acidity: To balance the sweetness of the bell peppers, add a splash of acidity to your peperonata. This can be done with lemon juice, vinegar, or white wine.
  • Season to taste: Before serving, taste your peperonata and adjust the seasoning as needed. Add more salt, pepper, or herbs to create the perfect flavor profile.

Conclusion:

Peperonata is a versatile and flavorful dish that can be enjoyed as an appetizer, side dish, or main course. With its vibrant colors and delicious taste, peperonata is a surefire hit at any gathering. Whether you prefer a classic recipe or a more modern interpretation, there is a peperonata recipe out there for everyone. So next time you're looking for a quick and easy weeknight meal or a dish to impress your guests, give peperonata a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics