Best 2 Roasted Peperonata Recipes
Immerse yourself in the vibrant flavors of the Mediterranean with peperonata, a classic Italian dish that captures the essence of summer. This culinary delight is a symphony of roasted bell peppers, sweet onions, and succulent tomatoes, slow-cooked in a harmonious blend of herbs and spices. Peperonata's versatility shines through as it effortlessly transitions from a standalone appetizer to a delectable side dish or even a flavorful pasta sauce.
Our curated collection of peperonata recipes caters to every taste and occasion. From the traditional Italian peperonata, bursting with the sun-kissed flavors of fresh produce, to a smoky roasted red pepper version that adds a touch of char, we have it all. Discover the simplicity of a quick and easy peperonata, perfect for weeknight dinners, or embark on a culinary journey with our more elaborate recipes that incorporate unique ingredients and cooking techniques.
Whether you're a seasoned chef or just starting your culinary adventure, our detailed instructions and helpful tips will guide you through the process of creating this delectable dish. So gather your ingredients, fire up the stove, and let the enticing aromas of peperonata fill your kitchen. Buon appetito!
VEAL CHOPS WITH SHERRY GASTRIQUE AND ROASTED PEPERONATA
A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.
Provided by Selma Brown Morrow
Categories Garlic Roast Hanukkah Quick & Easy Dinner Raisin Veal Bell Pepper Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- For sherry gastrique:
- Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
- For veal chops:
- Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
- Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
- Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
- Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
- What to drink:
- This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).
ROASTED PEPERONATA
Provided by Selma Brown Morrow
Categories Sauce Side Roast Hanukkah Vegetarian Quick & Easy Low Cal Bell Pepper Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.
Tips:
- Choose ripe, firm peppers. This will ensure that they roast evenly and have a good flavor.
- Cut the peppers into uniform pieces. This will help them cook evenly.
- Toss the peppers with olive oil, salt, and pepper. This will help them caramelize and develop flavor.
- Roast the peppers at a high temperature. This will help them blister and develop a smoky flavor.
- Stir the peppers occasionally. This will prevent them from burning.
- Roast the peppers until they are tender and slightly charred. This will take about 20-30 minutes.
- Remove the peppers from the oven and let them cool. This will make them easier to handle.
- Serve the peperonata warm or at room temperature. It can be enjoyed as a side dish, appetizer, or main course.
Conclusion:
Peperonata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover peppers and is a healthy and flavorful addition to any meal. With its simple ingredients and easy preparation, peperonata is a dish that everyone can enjoy.
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