The fir eats / Diana Chistruga
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Giallozafferano Italian Recipes | 2010-11-10 16:31:54 |  25,705 Views |
Peperonata (stewed peppers) Italian recipe
In southern Italy where peperonata originates tomatoes and peppers thrive under the warmth of the Mediterranean sun producing some of the tastiest varieties; particularly in the regions of Campania and Basilicata known respectively for the San Marzano tomatoes and the sweet heirloom peppers named after the town of Senise. They are undoubtedly the stars of this sweet and savory vegetarian stew that needs nothing more than a few pieces of crusty bread to enjoy.
Peperonata can be thought of as the Italian cousin of ratatouille (French); or shakshouka (Turkish) briam (Greek) and samfaina (Spanish). Each country does it a little differently but they all result in a dish of tender vegetables in a rich olive oil garlic and tomato broth.
At first glance the name may conjure up images of a popular pizza topping but the name is actually derived from the main ingredient bell pepper or peperone in Italian. In this version of the traditional Italian peperonata recipe a colorful mix of bell peppers (in this case red yellow green and orange) and red onion are cooked together in olive oil crushed tomatoes and spices.
