Best 2 Roasted Peperonata Recipes

Roasted peperonata is a classic Italian dish that combines the smoky sweetness of roasted peppers with the tangy flavor of tomatoes. The dish is a popular summer side dish, and can also be used as a condiment for grilled meats or fish. The versatility of peperonata makes it a favorite among home cooks, and the dish can be easily adapted to suit individual tastes. Whether you prefer bell peppers, hot peppers, or a combination of both, peperonata is a delicious and easy way to enjoy the flavors of summer vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL CHOPS WITH SHERRY GASTRIQUE AND ROASTED PEPERONATA

Veal Chops with Sherry Gastrique and Roasted Peperonata image

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Provided by Selma Brown Morrow

Categories Garlic Roast Hanukkah Quick & Easy Dinner Raisin Veal Bell Pepper Bon Appétit Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

Sherry gastrique:
2 cups cream sherry
1 1/2 cups low-salt chicken broth
2/3 cup sherry wine vinegar
1/4 cup (packed) dark brown sugar
Veal chops:
6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt
1 1/2 teaspoons ground allspice
2 tablespoons chopped fresh thyme
All purpose flour
2 tablespoons chicken fat or olive oil, divided
1/3 cup low-salt chicken broth
1 1/2 teaspoons cornstarch
Roasted Peperonata

Steps:

For sherry gastrique:
Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.
For veal chops:
Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.
Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.
Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.
Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.
What to drink:
This dish needs a red wine with good acidity. The HAGAFEN 2008 NAPA VALLEY PINOT NOIR is top tier, and it's kosher. (California, $32).

ROASTED PEPERONATA

Roasted Peperonata image

Provided by Selma Brown Morrow

Categories Sauce Side Roast Hanukkah Vegetarian Quick & Easy Low Cal Bell Pepper Low Cholesterol Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
3 tablespoons golden raisins
2 tablespoons extra-virgin olive oil
2 large garlic cloves, pressed
1 1/2 tablespoons drained capers
1 tablespoon white wine vinegar
1 teaspoon chopped fresh thyme
1/2 teaspoon smoked paprika
2 pinches of cayenne pepper coarse kosher salt
Ingredient info: Smoked paprika is available in the spice section of most super markets.

Steps:

Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

Tips:

Choose ripe, flavorful peppers. This will ensure that your peperonata has the best possible flavor.
Use a variety of colors of peppers. This will add visual interest to your dish.
Roast the peppers until they are slightly charred. This will bring out their sweetness and smoky flavor.
Don't overcrowd the pan when roasting the peppers. This will prevent them from cooking evenly.
Add the tomatoes, onions, and garlic to the pan after the peppers have roasted. This will allow the vegetables to cook through without overcooking the peppers.
Season the peperonata with salt, pepper, and oregano. You can also add other herbs and spices to taste.
Serve the peperonata warm or at room temperature. It can be enjoyed as a side dish, appetizer, or main course.

Conclusion:

Peperonata is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover peppers and other vegetables. Peperonata is also a healthy dish that is packed with vitamins and minerals. So next time you are looking for a quick and easy meal, give peperonata a try. You won't be disappointed!

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