TABELIAAUTHENTIC RECIPE
Peperonata
- Total
- 40 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 10 min
- Cook 30 min
A classic southern Italian contorno of peppers, tomatoes and onion simmered in olive oil. It pairs readily with meat or fish and is delicious cool as well.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Olive oil3 tbsp
- Onion1 piece
- Fresh basil5 leaves
- Bell peppers (1 red and 1 yellow)2 pieces
- Garlic1 clove
- Canned peeled tomatoes200 g
Method
Cut the peppers and onion
- 1 Remove the pepper seeds and white ribs, then cut into strips 1.5 cm wide.
- 2 Thinly slice the onion.
Sauté onion and garlic
- 1 Heat 3 tbsp olive oil in a frying pan over medium heat; add the onion and crushed garlic and sauté for 3 minutes.
Simmer peppers with tomatoes
- 1 Add the peppers and sauté for another 5 minutes.
- 2 Crush the canned whole tomatoes by hand as you add them, cover and simmer over low heat for 20 minutes.
Season and add basil
- 1 Season with salt, turn off the heat and add torn basil.
- 2 Delicious warm or at room temperature.
About this dish
From late summer into autumn, southern Italian markets display peppers piled by color. Peperonata is a contorno that brings this peak-season harvest together in a simmered dish.
From Rome southward, it has long accompanied both meat and fish. Because it keeps well, families often prepare a large pot and eat it over several days. It is served warm or brought back to room temperature.
It still appears on trattoria antipasto counters and may be served with bread. It survives as a way to extend, at the table, the brief season when the fields yield their greatest abundance.
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