- Special Pricing
Stewed Bell Peppers
- Active Time 10m
- Total Time 45m
A typical summer vegetable dish that lends itself to a variety of interpretations, this one is from Sicily but it is found throughout Italy.
The version given here emphasizes the origins of the peperonata by using the typically Sicilian green olives in brine. Elsewhere, and particularly in the north, in Lombardy and Piedmont, olives are not included. To make the dish attractive as well as tasty, the bell peppers (capsicums) used should be the rather large yellow and red ones of the kind found in abundance on the Po River plains at Vohera, near Pavia, and in Carmagnola near Turin. A peperonata like this one can be blended in a food processor to become a splendid sauce for roast meats, or added to a risotto alla parmigiana with a little oregano to produce a wonderfully tasty risotta.
- 1 cup olive oil
- 3 large onions, thinly sliced
- 13 ounces tomatoes, seeded and chopped
- 4 large yellow and red bell peppers, seeded and coarsely chopped
- 2 ounces pitted green olives in brine, coarsely chopped
Put the oil into a wide, shallow pan, preferably of terracotta, heat it and add the onions. Fry gently over low heat without burning until nicely golden. Add the tomatoes and bell peppers, mix, and season with salt. Cover the pan and cook over low heat for 15 minutes. Stir in the olives and cook for 20 minutes until the peppers are soft but not mushy. Serve hot or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
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