Cooking Roman Style – Peperonata (Stewed Sweet Peppers)

Ingredients for Peporanata, 2013 — Main Ingredient for Peporanata – Cubanelle and Yellow Peppers, 2013

This recipe is one of my favorites. Their sweet and sour flavor makes them perfect for pairing with – pork roast, sandwiches, as part of your antipasto, and they are perfect all by themselves on top of a crusty baguette. You can serve them warm right out of the pan or at room temperature. Easy to prepare filling your house with a wonderful aroma they last for a long long time in the refrigerator – I usually double the recipe.

While most any pepper will do and bell peppers seem to be the staple at the grocery store try to experiment with different types of peppers – the sweeter the better. At the farmer’s markets I look for the Cubanelle Peppers (typically long slender red peppers) which are especially sweet.

Thinly Sliced Garlic, 2013 — Sautee Garlic and Onions for a few Minutes before adding Peppers, 2013

While most recipes don’t call for roasting the peppers this extra step imparts a rich flavor and if you have the time go ahead and try it. You will look like a pro at the very least roasting peppers over the flame on your stovetop. (instructions for roasting peppers-4 easy methods)

Pepper Strips, 2013 — Peppers, Garlic, Onions, Olive Oil, Water, Salt and Pepper – Cook on low heat for about 45 minutes, 2013

Peperonatta (Stewed Sweet Peppers)

Ingredients (makes 2 cups)

⅓ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers (or other variety of sweet pepper), cored, seeded, and cut into 1/4″ to 1/2″ strips – don’t worry about being exact
4 cloves garlic, thinly sliced crosswise – the thinner the better
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

Instructions (total prep time 15 minutes, total cook time 45 minutes to 1 hour)

Heat oil in a 4-qt. saucepan over medium-high heat. When you begin to smell the olive oil
Add garlic and onions and saute for a few minutes
Add peppers and ½ cup water and season with salt and pepper.
Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour. About 20 minutes if you have roasted the peppers first.
Stir in vinegar, turn off the heat, and mix together
Transfer to a serving bowl if you will be serving right away or let cool in the pan before transferring to a storage container
As is the case with most italian food I always find these better the next day or several days later. Easily made in advance and have on hand for later. Buon Appetito!