Ragu of multi-colored peppers (Peperonata)
4 servings
15 minutes
Peperonata is a bright and aromatic dish of Italian cuisine that celebrates the freshness of vegetables. It has its roots in the southern regions of Italy, where the sun generously gifts fields with colorful peppers. This stew combines the sweetness of peppers with the delicate aroma of onions and tomatoes, enhanced by notes of oregano, basil, and garlic. A light tang from lemon juice enlivens the flavor, while a slight caramelization of vegetables in olive oil adds depth. Peperonata can be served hot or cold as a standalone dish or a side to meat and fish. It pairs wonderfully with crusty bread or pasta, soaking up every drop of the fragrant sauce. This is not just a recipe but a reflection of summer warmth and passion in Italian cuisine.
1
Remove seeds from the peppers and cut them into thin strips. Remove seeds from the tomatoes and dice them.
- Yellow bell pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Orange bell pepper: 2 pieces
- Plum tomatoes: 5 piece
2
Heat olive oil over medium heat in a pan. Add thinly sliced onion and sauté for 2-3 minutes until golden.
- Olive oil: 0.3 glass
- Onion: 1 head
3
Add peppers to the onion, mix, and sauté for 4-5 minutes until soft. The peppers should remain al dente - slightly crunchy inside.
- Yellow bell pepper: 2 pieces
- Red sweet pepper: 2 pieces
- Orange bell pepper: 2 pieces
4
Add minced garlic and sauté for another 1-2 minutes.
- Garlic: 4 cloves
5
Slightly salt, add sugar and oregano. Fry for 1 minute.
- Salt: to taste
- Sugar: 1 tablespoon
- Dried oregano: 1 tablespoon
6
Add tomatoes — fry for another minute.
- Plum tomatoes: 5 piece
7
Turn off the heat and mix in the basil. Sprinkle with pepper. Before serving, drizzle with lemon juice.
- Crushed basil leaves: 0.5 glass
- Freshly ground black pepper: to taste
- Lemon juice: to taste