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
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Lazar Bozic
[email protected]This peperonata was delicious! I loved the combination of bell peppers and onions, and the capers and olives added a nice briny flavor. I served it over pasta and it was a perfect meal.
Jamie Curr
[email protected]This peperonata was a bit too oily for my taste. I think I would have preferred it if I had used less olive oil.
Matthew Ntol
[email protected]I made this peperonata for a party and it was a hit! Everyone loved the sweet and tangy flavor. I will definitely be making it again.
Davies Chinyama40
[email protected]I thought this peperonata had great flavor! The bell peppers and onions were cooked perfectly, and the capers and olives added a nice salty touch. I served it with grilled chicken and it was a delicious and easy meal.
Christinah Maluleke
[email protected]This peperonata was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Aftab Aryan
[email protected]This peperonata was a disappointment. The flavors were bland and the texture was mushy. I followed the recipe exactly, so I'm not sure what went wrong.
Bogdan Girbita
[email protected]Peperonata is a new favorite in our house! It's healthy, flavorful, and easy to make. We love it served over pasta or rice, or as a side dish with grilled chicken or fish.
Joanne Wozniak
[email protected]This was my first time making peperonata, and it was a success! The recipe was easy to follow and the dish turned out delicious. I especially liked the addition of the capers and olives.
Senura Rashmitha
[email protected]I love this peperonata! It's so versatile, I can serve it as a side dish, or over pasta or rice. It's also a great way to use up leftover bell peppers and onions.
Seham
[email protected]This peperonata was easy to make and packed with flavor! I used a variety of bell peppers and onions, and the capers and olives added a nice salty touch. I served it with grilled chicken and it was a perfect summer meal.
Tito Cenation
[email protected]The peperonata turned out great! It was flavorful and had a nice balance of sweetness and acidity. I loved the addition of capers and olives, which added a salty and briny flavor to the dish. I served it over pasta, and it was a hit with my family.
Xbox.official
[email protected]This peperonata was a delightful and vibrant dish! The bell peppers and onions came together beautifully, and the addition of capers and olives gave it a delightful briny flavor. Served over pasta, it was a colorful and flavorful vegetarian meal that