Peperonata
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons olive oil
- 4large, sweet bell peppers of various colors (preferably not including green), stemmed, seeded and sliced thin
- 1large red onion, peeled and sliced thin
- 3tablespoons capers
- 3tablespoons red-wine vinegar
- 2tablespoons fresh oregano
- red-pepper flakes, to taste
- kosher salt and freshly ground black pepper, to taste.
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Preparation
- Step 1
Heat half of the olive oil in a large pan set over high heat until it is nearly smoking. Add, in batches, the peppers and onion, and cook, tossing often, until the peppers have softened but have not yet gone slack in the heat. Remove each batch to a large bowl.
- Step 2
When you are done with the peppers and onions, return the pan to the stove and set over high heat. Add remaining olive oil, allow to get hot, then add the capers. Cook until fragrant and almost crisp, then add the mixture to the bowl of peppers and onions.
- Step 3
Turn the flame off under the pan and add the vinegar, allowing it to reduce in the dying heat to about half its volume, about 2 to 3 minutes. Scrape the vinegar over the peppers, add oregano and redpepper flakes, then toss well to combine. Adjust seasoning to taste. Serve near or on top of grilled brats.
Private Notes
Comments
I was taught hear in Tuscany to add plum tomatoes (Marzano) and basil (along with the rest of above ingredients leaving out the red wine vinegar if you prefer) and let it all simmer around 40 min until reduced-not just an antipasto with bruschetta but makes a great pasta sauce as well.
Living here near Florence my Tuscan neighbor here taught me to make it this way- to put plum tomatoes (marzano) in too and let it simmer until its all reduced...really divine. And it can double as a pasta sauce of course.
Great with Italian sausages on a bun or even over rice.
Living here near Florence my Tuscan neighbor here taught me to make it this way- to put plum tomatoes (marzano) in too and let it simmer until its all reduced...really divine. And it can double as a pasta sauce of course.
Great with Italian sausages on a bun or even over rice.
I was taught hear in Tuscany to add plum tomatoes (Marzano) and basil (along with the rest of above ingredients leaving out the red wine vinegar if you prefer) and let it all simmer around 40 min until reduced-not just an antipasto with bruschetta but makes a great pasta sauce as well.
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