The peperonata is a very tasty summer side dish, ideal as an accompaniment to delicate meats or fish.
It is a very ancient typical Mediterranean recipe, perhaps coming from the Hellenistic tradition, it is very popular and appreciated from Greece to Spain. Widespread in many variations, for example in the Balkans (Sataraš) and in France (Ratatouille). Many other European recipes derive their origins, such as the Hungarian national dish Goulasch, which combines Hungarian peperonata (Lecsò) with stew.
In Italy the peperonata is typical of the southern regions, but is prepared in multiple variants throughout the country.
It is suitable for any time of the year but it best during the summer.
It can be eaten hot as a side dish, lukewarm as a main dish or cold as an appetizer. It goes well with meatballs, with hamburgers, or with cod, or simply placed on toasted bread, like bruschetta.
Ingredients for 4 people
- 6 tbsp extra virgin olive oil
- 1 kg peppers
- 300 g red onions
- 400 g chopped tomatoes/Italian Passata
- 2 cloves garlic
- The first thing to do is grab a large pan and heat the olive oil – medium heat – once is hot add chopped onions and garlic, stir it until it starts to turn golden (could take up to 10/15 mins).
- While the onions are cooking wash the peppers and chop them. Once you’ve finished and the 10/15 mins have gone, lower the heat and add the peppers to the pan and stir occasionally until the peppers are soft (could take up to 30 mins).
- Once the peppers are soft add chopped tomatoes or passata plus salt and pepper – stir everything to combine and let it cook for other 20 mins.
- Wash your hands carefully.
- Be careful with hot pans and knives.
- Use fresh vegetables, once you prepare it, the peperonata can by frozen.