PEPERONATA
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
- Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
- Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.
BEST ITALIAN PEPERONATA RECIPE
Enjoy our lovely peperonata recipe, the dish is so simple but yet delicious! Made out of bell peppers and onions, this bell pepper stew is truly versatile. Conveniently it can be used in many different way depending on your appetite: Starter - anti-pasti with olives and cured meat or why not make a burschetta with it? Main - use peperonata as a side dish for any meat of fish dishes Vegetarian and vegans - have it as a pepper stew with rice or mash potatoes
Provided by Daniele
Categories Appetizer Side Dish Snack
Number Of Ingredients 6
Steps:
- Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
- Cook steering regularly until the onions are soft and translucent
- Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
- Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
- Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
- By now the peppers should be soft and the sauce should have a creamier consistency
- Taste and adjust seasoning, add the remaining basil and serve
PEPERONATA
Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry. It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs. My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out. As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It's finished either with red wine, northern Italy, or wine vinegar in the south. In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.
Provided by Peter Steriti
Categories Vegetable
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Peter's Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes.
- Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat, maintaining a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released.
- Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling.
- Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill.
- When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand. Remove core and seeds. Don't be concerned when some fall into the liquid. Cut peppers in ½ inch strips lengthwise.
- Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent. Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.
Nutrition Facts : Calories 164.6, Fat 13.9, SaturatedFat 1.9, Sodium 9.2, Carbohydrate 10, Fiber 3, Sugar 5.4, Protein 1.9
PASTA PEPERONATA WITH TUNA AND OLIVES
Cherry tomatoes and a colorful combination of bell, sweet, and banana peppers are teamed with four pantry powerhouses to make a flavorful sauce for spaghetti: jarred tuna, golden raisins, Kalamata olives, and Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 13
Steps:
- Heat a large straight-sided skillet or shallow pot over medium. Swirl in oil. Add onion, mild peppers, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables have collapsed and are tender, 18 to 20 minutes. Add garlic, tomatoes, raisins, olives, and basil sprig. Cook, stirring occasionally, until tomatoes have collapsed and release their juices, and sauce thickens to a stew-like consistency, 6 to 8 minutes. Remove and discard basil.
- Meanwhile, cook spaghetti in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water, then drain. Transfer spaghetti and 1/2 cup pasta water to skillet with sauce and continue cooking, tossing a few times, until sauce thickens slightly and clings evenly to pasta, 3 to 4 minutes. Remove from heat. Add tuna, half of cheese, and finger pepper, tossing until evenly combined. Add more pasta water, a little at a time, until sauce evenly coats pasta again. Stir in basil leaves and serve, topped with remaining cheese and a drizzle of oil.
PEPERONATA
Naturally vegan, peperonata is a delicious Italian dish of bell pepper, garlic, onion and tomato, seasoned with basil and oregano.
Provided by Vera Abitbol
Categories Appetizer Main Course Side Dish
Time 2h5m
Number Of Ingredients 9
Steps:
- Heat 4 tablespoons of olive oil in a frying pan over a medium heat.
- Reduce the heat, and add the onion and garlic. Cook over very low heat for 15 minutes, stirring frequently, until softened but still pale.
- Meanwhile, cut the peppers in half lengthwise, removing the stem, seeds and internal filaments. Cut into strips and add to the pan. Mix well.
- Cover and cook over low heat for 30 minutes, stirring occasionally.
- While the peppers are cooking, blanch the tomatoes in boiling water for 3 minutes, drain and plunge into ice water, then peel, seed and dice.
- Add the diced tomatoes to the peppers along with 2 tablespoons of olive oil. Season with salt and pepper. Mix well, cover and simmer over low heat for 1 hour. Stir regularly to ensure the peppers don't stick to the bottom of the pan.
- Cooking will be complete when the mixture tends to consolidate on the wooden spoon.
- At the end of cooking, increase the heat if necessary to reduce the liquid.
- Adjust the seasoning and add basil and oregano.
- Enjoy hot, warm, or cold.
Nutrition Facts : Calories 297 kcal, Carbohydrate 23 g, Protein 4 g, Fat 22 g, SaturatedFat 3 g, Sodium 17 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving
SWEET PEPERONATA SALAD
Drizzle colourful roasted peppers with a tangy honey dressing to make this vibrant side dish - the ideal offering to take to a barbecue or buffet
Provided by Sarah Cook
Categories Side dish, Starter
Time 1h25m
Yield Serves 6 as a side
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Halve and deseed the peppers, then roughly cut into large chunks. Whisk together the vinegar, olive oil and honey with some seasoning to make a dressing. Spoon two-thirds into a shallow roasting tin with the peppers, toss together, then roast for 1 hr until the peppers are very soft and just starting to char at the edges. Meanwhile, mix the onion and garlic into the remaining dressing. Stir the sultanas into the peppers and roast for 10 mins more.
- Let the peppers cool for 10 mins, then transfer to a platter or large bowl, scatter over the parsley, capers and remaining dressing before tossing everything together.
Nutrition Facts : Calories 223 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 31 grams sugar, Fiber 7 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CASARECCE PASTA ALLA PEPERONATA (SWEET PEPPER SAUCE)
Stewed sweet peppers are the star of this Southern Italian peperonata pasta recipe. In Italy, this sauce can be served with pasta or as a side dish. It's simple to make and full of flavour.
Provided by Jacqueline De Bono
Categories Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Wash and dry the peppers well,. Cut them in half lengthwise and remove the stalk with seeds and internal white filaments. Cut the peppers into smallish strips.
- Wash the cherry tomatoes, dry them and cut them in half. Peel the onions and slice (not too finely). Peel the garlic.
- Put the extra virgin olive oil into a deep frying pan or skillet and add the onions , garlic cloves and peppers. Cook over a medium heat until all the ingredients start to soften. Stir often.
- Add the tomato passata, the cherry tomatoes, the bay leaf and wine vinegar, plus salt to taste. Mix everything together well and cook covered for 30-40 minutes over a low to medium heat. Stir occasionally. (some Italians cook it for longer but as a pasta sauce I think 40 minutes is more than enough)
- While the pepper sauce is cooking, put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. Before draining the pasta save a cup of the cooking water.
- Remove the bay leaf from the sauce. Add the drained pasta to the peperonata and mix together well. If the sauce seems dry add some of the pasta cooking water.
- Serve immediately with a sprinkling of ground black pepper, chopped basil or parsley and grated cheese (if required)
PEPERONATA
Categories Pepper Appetizer Side Sauté Vegetarian Low Cal Wheat/Gluten-Free Spring Bon Appétit Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat oil in heavy large skillet over medium-low heat. Add onions, bell peppers and rosemary and sauté until onions and bell pepper are very tender, about 40 minutes. Mix in vinegar. Season to taste with salt and pepper. Serve hot, warm or at room temperature.
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