Peperonata is a very tasty dish, ideal as an accompaniment to meats. It is shown here as an accompaniment to Pork Spiedini. The ingredients can be found throughout the year so that one can enjoy it at room temperature on a hot summer day and piping hot in the winter.
1/4 cup olive oil
2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips
1 large onion, sliced into circles or into half-moons
4 garlic cloves, sliced thin
12 black olives, pitted
1 or 2 canned salted anchovies, minced
1 tablespoon dried oregano
4-5 Roma tomatoes, seeded and diced
Salt and pepper to taste
1/2 cup fresh basil, leaves torn roughly
2 tbl. Lemon juice or wine vinegar
YIELD: Serves 4 to 6
COURSE: Vegetables and Sides
- Heat olive oil in a large sauté pan on medium high heat. Add the onions. Sprinkle with a little salt and sauté for 3-4 minutes, until the onions are translucent.
- Add the peppers and tomatoes and stir well to combine with the onions. Sauté for 5-30 minutes, depending on how stewed you like your peppers. They can be enjoyed all the way from en dente to mushy. Stir often while cooking.
- Add the lemon juice, garlic, olives and anchovy and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the dried oregano. Cook 1 minute further.
- Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.