Peperonata – Keep Calm and Carry On Stewing

Peperonata sounds so much nicer than capsicum stew doesn’t it!  It’s a long-hot-summer kind of dish, best eaten at room temperature or … even on the cold side.  It is a side dish, a “contorno” but it is ruinous for those who wish to avoid eating bread with their meal.  La peperonata simply craves bread to mop up all the sauce towards the end … so be warned!

IMG_0118 IMG_0119 What you see here are some red onions (the kind that come from Calabria, called “cipolle di Tropea”, a sugar bowl, and — in the glass jar — some previously made tomato sauce.  I wasn’t going to waste it.  You can use mushed up plum tomatoes out of a can, or even fresh tomatoes if you prefer.IMG_0120 Beautiful olive oil in the saucepan with a few pepper kernels.IMG_0121 IMG_0122 Slice the onions or chop them … and start sautéing them on a fairly low heat.  You don’t want the onions to brown.IMG_0123 While the onions are cooking, you can slice up the capsicum/peppers and remove the seeds and any white parts on the inside.IMG_0124 Cut the peppers into ribbon shapes …IMG_0125 IMG_0126 Add them to the onions that have by now become very soft.IMG_0127Sprinkle a little salt and sugar, mix well.
IMG_0131 Cover and stew for about 20 minutes, again over a low heat.IMG_0133 This is what they look like at this stage, they’ve gone soft.IMG_0134 Now add the tomato sauce.IMG_0135 Sprinkle a little more salt and sugar directly over the tomato sauce.IMG_0136Cover and carry on stewing for another 10 minutes.
IMG_0139 It’s hard to describe the scent … but you can see how “thick” the consistency is.  It is not supposed to be “watery”, even though the peppers are practically swimming in the sauce.IMG_0140 Add basil leaves and serve.IMG_0141 IMG_0142What gorgeous colours, aren’t they just!  Vibrant and juicy …

Advertisements

About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
This entry was posted in Contorni and/or side dishes, Herbs and plants, italian home food, Uncategorized and tagged , , , , , , , . Bookmark the permalink.

6 Responses to Peperonata – Keep Calm and Carry On Stewing

  1. Delicious. I just LOVE peppers!

  2. I love peperonata and make it almost the same way. Your peppers look great!

  3. Francesca says:

    Great recipe, Jo! 🙂

  4. Jo, Everything you make is so~ appetizing! Yum!

  5. Right, peperonata today. Though I’m bouncing between your recipe and Rachel’s!

  6. Admiring the hard work you put into your site and detailed information you offer.
    It’s awesome to come across a blog every once in a while that isn’t the
    same out of date rehashed material. Fantastic read!

    I’ve saved your site and I’m including your RSS feeds to my Google account.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s