|Serves||4 to 6|
|Cook Time||40 minutes|
|Total Time||1 hour|
This is one of my favorite vegetable dishes of the Italian kitchen. Late-summer bell peppers — red, yellow, or orange — and an equal amount of yellow onion are stewed together in olive oil until they become limp in their own syrupy juices. A rich sherry or balsamic vinegar is stirred in to finish; the vinegar accents the peppers and onions, adding just a touch of sour to the sweet.
It’s no problem to turn this into a sauce for a pound of dried egg pasta. Melt a little butter into the sauce to extend it, then garnish the dish with grated Parmesan and freshly ground black pepper. Or mix the peperonata with fried, crumbled Italian pork sausage and serve tossed with rigatoni.
Peperonata is endlessly versatile. It’s a side, a companion to polenta, or an antipasto on bruschetta with soft goat cheese, black olives, and basil.
|¼||cup extra-virgin olive oil|
|6||cups sliced red, orange, or yellow bell peppers (about 3 large or 4 medium peppers)|
|6||cups thinly sliced yellow onions (about 3 medium onions)|
|~||Salt and freshly ground black pepper|
|1 to 2||Tbsp. good-quality balsamic or sherry vinegar|
Read more about vinegar in Kelly Myers’ “Vinegar basics.”
This content is from the Kelly Myers collection.
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