SicilianItalian
Peperonata
by Casa Pappagallo · 705K subscribers on YouTube
A classic Sicilian pepper stew slow-cooked with onions, tomatoes, capers, and olives, finished with a splash of vinegar.
- Difficulty
- easy
Ingredients
8 items- Onion1 large onion
- Peperoni (misti, preferibilmente verdi e rossi)4–5 peppers
- Extra Virgin Olive OilFor cooking
- BasilA few leaves
- Aceto (di vino rosso o bianco)A splash towards the end
- CapersA tablespoon, rinsed
- Olive Nere SnocciolateA handful
- SaltTo taste
Method
- Slice the onion coarsely.
- Cut the peppers into large strips or chunks, removing seeds and white pith.
- Heat olive oil in a large skillet or casserole over medium-low heat.
- Add the sliced onion and a couple of basil leaves; let it soften gently for a few minutes.
- Add the peppers and stir. Cook slowly for about 40–50 minutes, stirring occasionally.
- After about 35 minutes, uncover and add a splash of vinegar (red wine or white).
- Add the capers and pitted black olives. Stir well.
- Continue cooking until the peppers are very tender and the flavors have melded.
- Season with salt to taste. Optionally add more fresh basil before serving.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
