Peperonata

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.