Peperonta Recipes

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PEPERONATA



Peperonata image

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

Provided by SpiceBazaar

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h20m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
2 onions, chopped
3 cloves garlic, minced
4 potatoes, chopped
5 tomatoes, chopped
3 red bell peppers, cored and sliced
3 yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

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.

Nutrition Facts : Calories 394 calories, Carbohydrate 68.2 g, Fat 11.4 g, Fiber 12.5 g, Protein 10 g, SaturatedFat 1.6 g, Sodium 631.3 mg, Sugar 19 g

TRADITIONAL PEPERONATA RECIPE



Traditional Peperonata Recipe image

A rustic Southern Italian dish traditionally from Calabria, made of stewed pepper with tomatoes, onions and herbs, peperonata Calabrese showcases the beauty of peppers like no other dish.

Provided by Florentina

Categories     Main Course     Side Dish

Time 35m

Number Of Ingredients 10

3 bell peppers ((red, yellow and green))
1.5 lb heirloom tomatoes (- mixed colors)
1 purple onion ( (small))
1/2 leek ((optional))
2 cloves garlic (- minced)
1 pinch red pepper flakes ((or to taste))
4 tbsp extra virgin olive oil (+ more as needed)
1/3 cup fresh herbs ((basil, chives + oregano))
1 tsp sea salt (+ more to taste)
1 lemon

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.

Nutrition Facts : Calories 310 kcal, Carbohydrate 24 g, Protein 8 g, Fat 21 g, SaturatedFat 2 g, Sodium 600 mg, Fiber 7 g, Sugar 11 g, ServingSize 1 serving

BEST ITALIAN PEPERONATA RECIPE



Best Italian Peperonata Recipe image

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

700 g Yellow and red bell peppers
250 g Red onion
160 g Passata
5 g Basil leaves
10 ml Olive oil
Salt and Pepper to taste

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 image

Provided by Pete Wells

Categories     dips and spreads, appetizer

Time 1h

Yield Makes about 6 cups

Number Of Ingredients 9

8 gypsy peppers, or mixture of red, yellow and orange peppers, about 21/2 pounds total
1/2 cup extra-virgin olive oil, plus more for roasting
Kosher salt
2 tablespoons salt-packed capers, soaked
1 tablespoon tomato paste
1/2 red onion, diced (about 1 cup)
1/2 fennel bulb, cored and diced
1/2 teaspoon dried chili flakes
2 tablespoons red-wine vinegar

Steps:

  • Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
  • In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
  • Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 543 milligrams, Sugar 9 grams

PEPERONATA



Peperonata image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, smashed
3 fresh bay leaves
2 tablespoons tomato paste
Kosher salt and freshly ground pepper
6 bell peppers (red, yellow and orange), cut into 2-inch pieces
1 cup dry white wine
1/2 bunch fresh basil, torn
2 teaspoons balsamic vinegar (preferably aged)

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



Peperonata image

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

1/4 cup olive oil
2 large onions, thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 fresh rosemary sprig
1 tablespoon balsamic vinegar or red wine vinegar

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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