Best 4 My Sicilian Ex Mother In Laws Peperonata Recipes

My Sicilian Ex-Mother-in-Law's Peperonata image

Provided by Buckwheat Queen

Time 35m

Yield 4

Number Of Ingredients 12

3 large red bell peppers, seeded
1 large yellow bell pepper, seeded
2 tablespoons olive oil, or more to taste
1 large red onion, cut into 8 wedges
2 cloves garlic, minced
⅓ cup dry white wine
2 medium ripe plum tomatoes, diced
⅓ cup sliced black and green olives
1 bunch fresh basil, chopped
1 tablespoon chopped fresh oregano
1 small fresh red chile pepper, finely chopped
salt and ground black pepper to taste

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

Peperonata image

Provided by Food Network Kitchen

Categories appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

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.

Peperonata image

Yield Serves 6

Number Of Ingredients 7

1/4 cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 fresh rosemary sprig
1 tablespoon balsamic vinegar or red wine vinegar

Steps:

Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.

Baked Polenta with Sicilian Peperonata and Olives image

Yield Serves 2, can be doubled

Number Of Ingredients 9

Nonstick olive oil spray
6 1/2-inch-thick slices prepared basil- and garlic-flavored polenta roll
3 tablespoons olive oil
1/2 cup chopped red onion
4 large plum tomatoes, chopped
1 tablespoon red wine vinegar
1 7- to 7.25-ounce jar roasted red peppers, drained, chopped
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup chopped fresh basil

Steps:

Preheat oven to 500°F. Spray baking sheet with nonstick spray. Brush both sides of polenta slices with 1 tablespoon olive oil and arrange on prepared sheet. Bake until polenta is crusty, turning over after 7 minutes, about 14 minutes.
Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add tomatoes and vinegar and cook until tomatoes soften, about 3 minutes. Add roasted peppers, olives and basil and simmer 2 minutes. Season sauce with salt and pepper.
Arrange polenta on plates. Spoon sauce over and serve.