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Peperonata is a continental name for a mess of mixed peppers , and it ’s delicious — flavorful but not racy . An antipasto or side dish , peperonata is quickly prepared on the kitchen range top , not producing much heating system in the kitchen , and is well served at room temperature . In the traditional way , slice all the peppers into farsighted landing strip , using rubber baseball mitt when work with red-hot peppers .
When high summer , Mediterranean vegetables start coming in , ratatouille , caponata and peperonata are go - to , summertime meal dishes for me . They elongate and combine pocket-size harvests and accompany almost any entrée well , from barbecue ribs to poached salmon . They can also digest alone as vegetarian chief courses , with a sprinkling of feta , cotija or ricotta salata cheese . A slow sauté in sound Olea europaea fossil oil is a key component to all three of the dishes , so neither stint on the fossil oil nor submerge your peppers for this formula . Also take care not to overcook the pepper , watching that they hold back some grain .
I served this peperonata to a few supporter alongside some grilled sausage and fresh corn . It ’s enough peperonata to top a couple of pizza pie , pile on some bruschetta or fill up a few frittata , as well . Combined with some creamy ricotta , peperonata also makes a terrific stuffing for calzone or a layering sauce in lasagna . A generous pinch or kosher salt , many immobile grind of black capsicum and a strewing of basil or a sprinkle of parsley or cilantro before function creates an attractive flourish for the peperonata , a simple classic perfect for these bittersweet but bounteous last days of summer .
Yield: 4 to 6 servings
Ingredients
Preparation
unobjectionable peppers , and slice into long strip .
In large sauté pan over high heat , high temperature oil . supply onions and sauté until just easygoing . Add capsicum and cook until just sonant , stirring often . Do not overcook ; the peppers should keep back some crunch . Add Allium sativum and cook for 1 to 2 more mo . Season to savor and add lettuce . Add tomato and cook just another Hokkianese . time of year before serving with torn St. Basil leave and lemon yellow juice .
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