Bell peppers
If you like Bell Peppers this is definitely for you. Peperonata is a very common summer dish in Italy. It can be served warm or at room temperature, alone or as a side dish. When bell peppers are in season I use to prepare this dish 2 or 3 times a week and if I'm tired of eat it like this I use it as a sauce for my pasta.
6 bell peppers, yellow, red and green*
2 large onions
4 Tbsp. extra virgin olive oil
1 cup ripe fresh tomatoes or canned plum tomatoes
salt to taste
1. Slice the onions and cook them in the oil until soft.
2. Cut the bell peppers in half lengthwise and clean them. Then cut them crossways into strips approximately 1 inch wide.
3. Add the bell peppers and the tomatoes to the onions, salt to taste.
4. Cook, uncovered, over a medium-high heat for about 40 minutes or until done. If you don't like them too soupy turn up the heat a little.
* It is preferably to use only one green pepper or 2 small green ones otherwise the flavor can turn out not too sweet as it should be instead.
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