PEPERONATA
Provided by Pete Wells
Categories dips and spreads, appetizer
Time 1h
Yield Makes about 6 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
- In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
- Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 9 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #salads #side-dishes #vegetables #easy #vegan #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #egg-free #healthy-2 #free-of-something #low-in-something #peppers #tomatoes #brunch
You'll also love
Mujim qais
[email protected]I love the simplicity of this dish. It's just a few fresh ingredients, but they come together to create something truly special.
lol lon
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Muskan Dahal
[email protected]I served this dish over rice, and it was a delicious and satisfying meal. I would definitely make it again.
Jani Hazara
[email protected]I added a little bit of chili pepper flakes to this dish, and it gave it a nice kick. I would definitely recommend trying it if you like spicy food.
Milo Lanoue
[email protected]I'm not a huge fan of bell peppers, but I really enjoyed this dish. The sweetness of the peppers and the acidity of the tomatoes balance each other out perfectly.
Fulhamu Sherpa
[email protected]This is the best peperonata recipe I've ever tried. It's so flavorful and easy to make. I will definitely be making it again.
Abel Monroe
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
Jaimee Hinton
[email protected]This recipe is a great way to use up leftover vegetables. I often add in whatever I have on hand, and it always turns out great.
Crystal Wring
[email protected]The leftovers of this dish are amazing. I love to eat it cold the next day, or I'll reheat it and serve it over pasta.
Romiyah Ross
[email protected]I love how versatile this dish is. I've served it as an appetizer, a side dish, and even as a main course. It's always delicious.
MD OBAIDUL GAZI ISLAM
[email protected]This peperonata recipe is a winner! The flavors are incredible, and the dish is so easy to make. I've made it several times now, and it's always a hit with my family and friends.