PEPERONATA
Serve this colorful Italian condiment with lamb, as a topping for crostini, or on a sandwich with leftover roasted meat or chicken.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 7
Steps:
- Stem, seed and remove ribs from peppers. Cut lengthwise into 1-inch-wide strips; leave curved ends intact. Cut onion in half lengthwise, and slice into 1/4-inch-thick semicircles
- Heat oil and butter in a large skillet over medium heat. Add garlic and onions, and cook for about 2 minutes. Add pepper strips and sugar, and toss for 2 to 3 minutes. Cover pan, and turn heat to low. Cook, stirring occasionally, until peppers are very soft, 30 to 35 minutes.
- Remove cover; raise heat to medium. Cook stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Add a little water, if necessary, to avoid scorching. Season with salt and pepper. Serve peperonata warm or at room temperature.
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Nthabiseng Mokawane
[email protected]The peperonata was a disaster! I followed the recipe exactly, but the vegetables were undercooked and the sauce was too thin. I'm not sure what went wrong.
Cisaam Beereey
[email protected]The peperonata was a bit too spicy for me, but it was still good. I think I'll try it again with less chili peppers next time.
Lacie Keesee
[email protected]The peperonata was delicious! I followed the recipe exactly, and it turned out great. The vegetables were cooked perfectly, and the sauce was thick andflavorful. I will definitely be making this again!
Cassandra Salazar
[email protected]The peperonata turned out amazing! The flavors of the bell peppers, onions, and capers blended perfectly, and the sauce had just the right amount of tanginess. My family loved it, and we'll definitely be making it again soon.