Peperonata

Chef's notes

Peperonata is mostly viewed as a simple but flavorful accent dish, frequently served alongside hardy meats and poultry. It is far more versatile. Some use it as a topping for bruschetta, flatbread, as a pasta sauce, added to an antipasto platter, an appetizer on crackers and crostini, a condiment, even a topping for eggs. I like it as a simple afternoon snack with a loaf of crusty bread but my favorite is grilling it with fontina or Asiago cheeses between slices of artisan bread, oozing with melted cheese. Imagine cutting sandwiches into smaller squares, serving them at a lady’s luncheon? Then again, no one expects to be served tuna and egg salad finger sandwiches at our house!

As the name implies, its dominant ingredient is sweet and colorful bell peppers. Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, fresh herbs, seasoning, and a hint of heat from a pinch of red pepper flakes. It’s finished either with red wine, northern Italy, or wine vinegar in the south.

Peperonata is easy to prepare and can be made well ahead. It can also be served hot or at room temperature. Leftovers refrigerated; some say it actually improves taste. It is popular throughout all provinces of Italy. Recipes only vary with minor exceptions, proportions, different herbs and wine verses vinegar. Almost guilty (like trying to teach a minister a better way of praying), I have modified preparations slightly and think my changes enhance this staple dish.

Grilling peppers, plum tomatoes and onion first creates a flavorful char. Keeping peppers whole and intact preserves all of their delicious juices. You can substitute canned “fire roasted” plum tomatoes for fresh.

Second, the dish incorporates olive oil, garlic, red pepper flakes, aromatic herbs, salt and red pepper flakes; a perfect combination to take advantage of my slow simmering process (Peter’s Garlic Oil). Please review that tab. The technique results in sweet and tender garlic with the consistency of oven roasted, delicious, never bitter. The olive oil becomes richly flavored with garlic and herbs, also used to baste vegetables before grilling.

Take care not to overpower the dishes signature flavors, peppers. Adding the sliced pepper towards the end helps the peppers from becoming mushy.

No items found.

Ingredients

Peter’s Garlic Oil

½ cup olive oil
5 cloves garlic
3” sprig fresh Rosemary or 1 teaspoon Tuscany seasoning
Pinch red pepper flakes

Core ingredients

6 orange, red and/or yellow bell peppers.
1 to 1 ½ pounds fresh Italian plumb tomatoes or 14.5 oz. can “fire roasted” plum tomatoes.
1 medium onion
Salt and pepper
Additional pinch of red pepper flakes
2 tablespoons red wine vinegar
Coarsely chopped basil

Optional

Add chopped olives like Kalamata
Anchovies
Drizzle serving dish with a light drizzle of balsamic glaze

Instructions

Peter’s Garlic Oil, remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, it contributes favor. Place them in a narrow stainless steel butter melting pot. Add the rest of the ingredients.
Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Discard garlic skins when released.
Fully char peppers on all sides. Start by placing peppers on grill grate top side down followed by bottoms then grill all sides. Be careful not to pierce peppers so all of their wonderful juices are retained. Place in a tray with sides for additional protection while cooling.
If using fresh plum tomatoes, core and half lengthwise. Brush cut sides of tomatoes and grates with garlic oil. When char marks appear, flip over and sear round side. Peel off any dislodged skin. Place in a bowl and toss with basil. Slice and peel onion. Cut in ¼ inch slices, brush with garlic oil and char on both sides. Don’t be worried if vegetables aren’t cooked through. They will be pan sautéed next.
When peppers have cooled, peel off and discard charred skin while over a large bowl to capture all juices. Break peppers in half by hand. Remove core and seeds. Don’t be concerned when some fall into the liquid. Cut peppers in ½ inch strips or less lengthwise.
On medium heat with garlic oil, sauté onions until translucent. Add tomatoes, a few grinds of black pepper, a pinch of red pepper, vinegar and juices from the pepper. When mixture begins to boil, lower heat and cover, maintaining a simmer. In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves. Stir occasionally until much of the liquid is condensed. Salt to taste. Cool to room temperature. You can refrigerate, even overnight until ready to eat. Serve at room temperature, warm or hot.

No items found.

Peperonata

Peperonata

Ingredients

Instructions

You Might Also Enjoy