Tuesday, May 18, 2010
Peperonata is a delicious side dish that originates in the Puglia region of Italy. It makes a GREAT accompaniment to any meat dish. One nice thing about peperonata is that it can be made ahead of time, and reheated just prior to serving. It is also tasty served room temperature. The peppers and onions make this side dish a very colorful addition to any meal.
1/3 cup extra virgin olive oil
1 medium onion, diced
2 cloves of garlic, minced
About 6 sweet peppers, preferably a combination of red, orange, and yellow, cored, seeded, and cut into strips
14 ounce can chopped tomatoes, or about a pound of fresh diced roma tomatoes.
salt and pepper to taste
Heat the oil in a large pot, and then add the onion and garlic. Saute them until they get a nice golden color.
Add the peppers, and cook over a medium high heat for about 10-15 minutes, stirring occasionally. Next, add the canned or fresh tomatoes to the peppers. Season with salt and pepper to taste.
Reduce the heat a little, and let the pepper and onion mixture continue to cook until the liquid is reduced to a thick sauce. This will probably take about another 10 minutes more.
The peperonata can be served immediately, or can be reheated later. It is a fresh, simple classic. Enjoy!