Pepperonata Food

PEPERONATA

Steps:

• Cook 3 sliced garlic cloves and 1/4 teaspoon red pepper flakes in 2 tablespoons olive oil over medium heat, 1 minute. Add 1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add 1/2 cup water and 2 tablespoons balsamic vinegar. Cover and cook 10 minutes. Season with salt; top with chopped oregano.

TRADITIONAL PEPERONATA RECIPE

Steps:

• Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.
• Warm up a large skillet on medium low flame. Add 3 tablespoons of the olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the re pepper flakes.
• Rinse and cut the bell peppers into 1 inch pieces. Add them to the skillet with the leeks and give everything a good stir.
• Slice the red onion into 1 inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.
• Meanwhile wash and cut the tomatoes into wedges or similar size pieces with the peppers.
• Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.
• Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.
• Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives and oregano.
• Serve with crusty bread, creamy polenta, toss with your favorite short pasta or cous cous.

BEST ITALIAN PEPERONATA RECIPE

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

PEPPERONATA PIZZA

Steps:

• Preheat the oven to 425°F.
• Place the peppers in a roasting tin and sprinkle over the oil and season. Roast for 20 minutes.
• Spread the pizza topping over the pizza bases evenly. Arrange the cheese on top.
• Scatter over the peppers, capers and olives.
• Sprinkle over the oregano.
• Bake for 12 minutes or until golden and crisp.

PEPPERONATA

Steps:

• In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.
• Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.

PEPERONATA

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.

SWEET PEPERONATA SALAD

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.

PEPERONATA

Steps:

• Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes.
• Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

PEPERONATA

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.

PEPERONATA

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.

PEPERONATA

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.

PEPERONATA ON GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Diagonally cut eight 1/4-inch-thick slices from baguette with a serrated knife and arrange in one layer on a baking sheet. Brush tops of bread slices with 1 tablespoon oil and sprinkle with salt. Broil bread about 4 inches from heat, turning once, until golden, about 2 minutes. Cool toasts on a rack.
• Halve garlic cloves and finely chop bell pepper. Seed tomato and finely chop.
• In a small heavy saucepan cook garlic in remaining 2 tablespoons oil over moderate heat, stirring, until just golden. Discard garlic. Add bell pepper, tomato, shallot, and red pepper flakes and cook, stirring occasionally, until bell pepper is softened. Stir in vinegar and cook, stirring, until liquid is evaporated, about 5 minutes. Transfer peperonata to a bowl and cool to room temperature. Season peperonata with salt and pepper.
• Spread toasts with goat cheese. Top cheese with peperonata and garnish with basil.