Best 4 Venetian Peperonata Recipes
**Venetian Peperonata: A Symphony of Sweet and Savory Flavors**
Venetian Peperonata is a delightful vegetarian dish that captures the essence of Venetian cuisine. It's a vibrant medley of bell peppers, onions, and tomatoes, slowly simmered in olive oil and seasoned with aromatic herbs. This versatile dish can be served as a main course, a side dish, or even as a topping for bruschetta or crostini. With its explosion of colors and flavors, Venetian Peperonata is a true feast for the senses.
**Explore a World of Peperonata Recipes:**
Inside this comprehensive article, you'll find a collection of delectable Peperonata recipes that cater to various dietary preferences and culinary skills. From the classic Venetian Peperonata to vegan and gluten-free variations, these recipes offer a diverse range of options for home cooks.
**Classic Venetian Peperonata:**
This traditional recipe embodies the authentic flavors of Venetian Peperonata. It features a combination of red, yellow, and green bell peppers, onions, and ripe tomatoes, simmered in olive oil with garlic, basil, and oregano. The result is a harmonious blend of sweet and savory notes, with a tender-crisp texture.
**Vegan Peperonata:**
For a plant-based take on this classic dish, try the Vegan Peperonata recipe. It swaps out the traditional anchovies with capers and olives, adding a briny and savory depth of flavor. This version is just as satisfying as the original, making it a perfect option for vegans and vegetarians alike.
**Gluten-Free Peperonata:**
Those with gluten sensitivities can indulge in the Gluten-Free Peperonata recipe. This variation uses gluten-free tamari or soy sauce instead of Worcestershire sauce, ensuring that everyone can enjoy this delicious dish without compromising on taste.
**Peperonata with Tuna:**
For a protein-packed meal, try the Peperonata with Tuna recipe. Flaky tuna is added to the classic Peperonata mixture, creating a hearty and flavorful main course. This recipe is perfect for a quick and easy weeknight dinner.
**Peperonata with Sausage:**
Meat lovers will delight in the Peperonata with Sausage recipe. This rendition incorporates savory Italian sausage, adding a smoky and rich flavor to the dish. It's a perfect choice for those who enjoy robust and hearty meals.
**Peperonata Sauce:**
If you're looking for a versatile sauce to elevate your culinary creations, try the Peperonata Sauce recipe. This silky smooth sauce can be used as a topping for pasta, pizza, or grilled vegetables. Its vibrant colors and flavors will add a touch of elegance to any dish.
With this collection of Peperonata recipes, you'll have a culinary adventure at your fingertips. From classic to contemporary variations, these recipes celebrate the versatility and deliciousness of this Venetian specialty. So, grab your apron and embark on a journey of culinary exploration, creating vibrant and flavorful Peperonata dishes that will tantalize your taste buds and impress your family and friends.
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.
ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES
Peperonata is a classic Italian side of tangy stewed peppers that is often served with meat, stirred into pasta or draped over crostini. There are many regional varieties (the traditional Sardinian recipe uses only yellow peppers, while the Venetians add eggplant), but this combination of roasted peppers, tomatoes, olive oil and vinegar creates a vibrant, versatile sauce. Olives add a hint of brine, but capers would also do the trick. In this version, boneless, skinless chicken breasts roast directly on top for a no-fuss, one-dish meal. (You could also use chicken thighs, but you'd need to increase the cook time.) Serve this dish with any short pasta, rice or toasted country bread - and any leftovers tucked into a sandwich or tossed into salad.
Provided by Kay Chun
Categories dinner, easy, weeknight, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
- In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
- Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 20 grams, Carbohydrate 19 grams, Fat 28 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 4 grams, Sodium 1482 milligrams, Sugar 6 grams, TransFat 0 grams
VENETIAN PEPERONATA
Steps:
- Sprinkle eggplant with salt. Let stand 45 minutes; pat dry. Cut into 3/4" cubes. Heat oil with garlic in large skillet over medium heat until garlic begins to brown; disgard garlic. Add onion; saute until golden. Add eggplant, pepper, and wine; cover and simmer until peppers are tender, stirring occasionally, about 30 minutes. Add tomatoes; increase heat to medium-high and saute unncovered until almost all liquid evaporates. Season with salt and pepper. Cool slightly. (Can be made 2 days ahead; cover and refrigerate. Rewarm slightly before serving.) Spoon peperonata over bread; sprinkle with Gorgonzola.
MY SICILIAN EX-MOTHER-IN-LAW'S PEPERONATA
Camilla's version of a Sicilian "contorno" (meatless side dish) made with bell peppers, onion, garlic, and fresh herbs. It's usually made in large quantities so there will be leftovers to toss with either pasta or rice the next day. It can be made either in the oven or on the stovetop. This is the stovetop version. This is even better the next day!
Provided by Buckwheat Queen
Categories Side Dish Vegetables Tomatoes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Cut red and yellow bell peppers into 1-inch pieces.
- Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer.
- Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 4.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 115.1 mg, Sugar 9.1 g
Tips:
- Use ripe bell peppers: The riper the peppers, the sweeter and more flavorful the peperonata will be.
- Roast the peppers until they are slightly charred: This will give the peperonata a smoky flavor.
- Use a variety of peppers: Different colors of peppers will give the peperonata a more vibrant look and flavor.
- Add other vegetables: Zucchini, eggplant, and onions are all great additions to peperonata.
- Use a good quality olive oil: The olive oil will help to bring out the flavors of the vegetables.
- Season the peperonata to taste: Salt, pepper, and garlic powder are all good options.
- Serve the peperonata warm or at room temperature: Peperonata is a great side dish for grilled meats or fish, or it can be served as a vegetarian main course.
Conclusion:
Peperonata is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it can be made ahead of time and reheated when ready to serve. Whether you are looking for a side dish, a main course, or a snack, peperonata is a great option.
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