Peperonata
A community recipe by ProastioMingerNot tested or verified by Nigella.com
Print me
Deseed the pepper and cut into fine strips. skin and chop the tomatoes Melt the sliced onion in the butter and oil. add the peppers and simmer with the lid on for 15 mins. Now add the tomatoes,salt and a clove or 2 of minced garlic. Cook until both peppers and tomatoes are quite soft and most of the oil is absorbed, the mixture should be fairly dry Add fresh basil if in season.
Introduction
Classic recipe from Elizabeth Davids Italian food 1954
Ingredients
Serves: 3-4
- 4 large red peppers (ripe)
- 6 large tomatoes
- 1 onion
- butter
- olive oil
- garlic
Method
Peperonata is a community recipe submitted by ProastioMinger and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This dish can be eaten hot or cold, and can be easily re heated without spoiling
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.