Red Pepper and Tomato Stew (Peperonata) recipe
information
This dish is one of the classics of Italian cuisine and can be served as an accompaniment to lamb, veal or chicken.
ingredients
Peperonata is a classic stew of red peppers and tomatoes. Serve with veal escalopes, or sliced liver.
25 g (1 oz) 2 Tbs Butter
2 Tbs Olive oil
1 Large onion, thinly sliced
1 Garlic clove, crushed
1/2 kg (1 lb) Red peppers, pith and seeds removed and cut into strips
1/2 kg (1 lb) Tomatoes, blanched, peeled and chopped
Salt and pepper to taste
1 Bay leaf
2 Tbs Olive oil
1 Large onion, thinly sliced
1 Garlic clove, crushed
1/2 kg (1 lb) Red peppers, pith and seeds removed and cut into strips
1/2 kg (1 lb) Tomatoes, blanched, peeled and chopped
Salt and pepper to taste
1 Bay leaf
method
1. Melt the butter with the oil in a large saucepan. Add the onion and garlic and fry until the onion is soft.
2. Stir in the red peppers, reduce the heat to low and cover. Simmer for 15 minutes.
3. Stir in the tomatoes, seasoning and bay leaf, and simmer, uncovered, for a further 20 minutes. If there is too much liquid in the pan, increase the heat to moderately high and cook for 5 minutes, or until the mixture is thick and some liquid has evaporated.
4. Remove from the heat and discard the bay leaf. Serve at once, if you are serving the peperonata hot. (This dish is equally good served cold.)
2. Stir in the red peppers, reduce the heat to low and cover. Simmer for 15 minutes.
3. Stir in the tomatoes, seasoning and bay leaf, and simmer, uncovered, for a further 20 minutes. If there is too much liquid in the pan, increase the heat to moderately high and cook for 5 minutes, or until the mixture is thick and some liquid has evaporated.
4. Remove from the heat and discard the bay leaf. Serve at once, if you are serving the peperonata hot. (This dish is equally good served cold.)
serving amount
4 - 6 servings
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