Thursday, May 12, 2011

Rustic Peperonata

Peperonata is a really great side for roast meats and especially fish. Though also fantastic as a sauce for pasta. There are tonnes of variations to peperonata, but this is mine, simple and classic!


  • 1 Quarter of red pepper and yellow pepper, cut into thin strips
  • 1 red onion, thinly sliced
  • 1 clove of garlic, chopped finely
  • 1 tbsp olive oil
  • 2-3 vine tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 tsp dried oregano
  • Salt and pepper
  • 1 tsp balsamic vinegar
  • 3-4 fresh basil leaves, torn roughly
  1. Put a wok/pan on medium heat
  2. Fry the onions and garlic in olive oil and dried oregano
  3. Add the sliced peppers, fry for a minute or two
  4. Add the tomatoes and tomato puree
  5. Season with salt and pepper
  6. Turn the heat down and stew for 15 minutes, adding a drop of water if it goes too dry
  7. Add the splash of balsamic and stir to combine
  8. Add the torn basil leaves and dig in.
Serving suggestion:

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