Italian
Peperonata
by Gambero Rosso · 452K subscribers on YouTube
Giorgione's super quick peperonata, made with whatever is available: bell peppers, onion, taggiasca olives, chili pepper, and a touch of white wine vinegar. A simple and tasty recipe for an afternoon snack.
- Cook
- 10 min
- Difficulty
- easy
Ingredients
9 items- Extra Virgin Olive OilGenerous amount, divided
- 1 pcsChili PepperSeeds removed, left whole
- Coarse SaltTo taste
- 1/2 pcsRed OnionMedium-sized, cut into pieces
- Taggiasca Olives In OilA handful, cut into large pieces
- 1/2 pcsRed Bell PepperSeeds and white pith removed
- 1 pcsYellow Bell PepperSeeds and white pith removed
- Dry White WineA splash
- White Wine VinegarA touch
Method
- Take a pan and add a generous amount of olive oil.
- Add chili peppers: split them in half, remove the seeds, and leave them whole.
- Add a little coarse salt to the bottom of the pan.
- Take the red onion, cut it in half, remove the ends, and chop into pieces.
- Add the taggiasca olives preserved in oil, cut into large pieces.
- Take half a red bell pepper, remove the white pith and seeds, and cut into strips and chunks.
- Take the yellow bell pepper, cut it in half, remove the white pith, and cut into strips.
- Add the peppers to the pan, press down slightly, add a little coarse salt and another drizzle of olive oil.
- Turn on the heat, cover, and cook for about 10 minutes.
- After about 10 minutes, uncover and toss the mixture to combine.
- Add a splash of dry white wine and let it evaporate.
- Add a touch of white wine vinegar.
- Toss again, add a small drizzle of oil, and leave the pan uncovered.
- The peperonata is ready.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
