Red Pepper and Tomato Stew (Peperonata)
This dish is one of the classics of Italian cuisine and can be served as an accompaniment to lamb, veal or chicken.
Ingredients
- 1 oz Butter
- 2 Tbs Olive oil
- 1 Large onion thinly sliced
- 1 Garlic clove crushed
- 1 lb Red peppers pith and seeds removed and cut into strips
- 1 lb Tomatoes blanched, peeled and chopped
- Salt and pepper to taste
- 1 Bay leaf
Instructions
- Melt the butter with the oil in a large saucepan. Add the onion and garlic and fry until the onion is soft.
- Stir in the red peppers, reduce the heat to low and cover. Simmer for 15 minutes.
- 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.
- 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.)
Calories: 180 kcal
Carbohydrates: 14 g
Protein: 3 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 62 mg
Potassium: 553 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 4674 IU
Vitamin C: 163 mg
Calcium: 29 mg
Iron: 1 mg