Peperonata

6 servings

60 minutes

Peperonata is a bright and aromatic dish of Italian cuisine that embodies the warmth of the Mediterranean. Originating from southern Italy, it combines the juiciness of roasted sweet peppers, the tenderness of tomatoes, and the spiciness of onions to create a rich flavor with light herbal notes of oregano and a winey acidity. The dish is traditionally prepared by slow simmering, allowing the vegetables to release their natural aromas and sweetness. Peperonata can be served hot or cold and pairs wonderfully with meat, fish, or simply fresh bread. It is especially delicious the next day when all flavors meld into harmony. This is not just a side dish but an independent dish that can brighten any table with its sunny color and rich taste.

Energy value per serving

• Calories: 268.9
• Proteins: 2.4g
• Fats: 20.1g
• Carbohydrates: 15.4g

Ingredients

• Sweet pepper: 600 g
• Tomatoes: 300 g
• Red onion: 300 g
• Olive oil: 6 tbsp
• Red dry wine: 0.8 glass
• Ground black pepper: to taste
• Salt: to taste
• Brown soft sugar: 1 tbsp
• Oregano: 0.5 tsp

Cooking steps

1. Place the bell pepper pods (equal parts red, green, orange, and yellow) in an oven preheated to 250 degrees. Wait until the skin becomes very dark and charred in places, then remove from the oven and wrap in damp paper towels for a few minutes.

   Required ingredients:

   • Sweet pepper: 600 g

2. First, pour boiling water over the tomatoes, then place them in cold water for 1 minute. Peel off the skin, remove the seeds, and chop finely.

   Required ingredients:

   • Tomatoes: 300 g

3. Peel the cooled peppers, remove the seeds and stems, and cut into thin slices.

   Required ingredients:

   • Sweet pepper: 600 g

4. Slice the onion into wedges (quarters or eighths) and sauté in oil over high heat until soft. Then add tomatoes, and after three minutes, add bell pepper and oregano. Bring to a boil and cook for another 5-6 minutes. Then reduce the heat, cover, and continue to simmer. After 8-10 minutes, pour wine into the vegetables and simmer, stirring, until done.

   Required ingredients:

   • Red onion: 300 g
   • Tomatoes: 300 g
   • Sweet pepper: 600 g
   • Oregano: 0.5 teaspoon
   • Red dry wine: 0.8 glass

5. Remove from heat, season with salt and pepper, add sugar, mix, and let it sit. (Pepperonata tastes best the next day.)

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Brown soft sugar: 1 tablespoon

6. Serve both hot and cold, drizzled with olive oil.

   Required ingredients:

   • Olive oil: 6 tablespoons