Italian
Peperonata
by Cucina con Ruben · 548K subscribers on YouTube
A classic Italian stew made with bell peppers, onions, and tomatoes, finished with vinegar and fresh herbs. Simple and flavorful, perfect as a side dish or on crusty bread.
- Difficulty
- easy
Ingredients
10 items- Onionflat sweet onion, finely chopped
- Red Peppersred bell peppers, sliced
- Yellow Bell Pepper(optional) — yellow bell pepper, sliced
- Saltto taste
- Pepperto taste
- Tomato Passatarustic tomato passata
- Parsleyfresh parsley, chopped
- Vinegara splash (e.g., white wine vinegar)
- Basilfresh basil, torn by hand
- Sedano Centraletender inner celery stalk with leaves
Method
- Finely chop the onion for the soffritto.
- Sauté the onion in oil until it begins to brown slightly.
- Add the sliced red and yellow bell peppers, season with salt and pepper, and cook for 5–7 minutes.
- Add the tomato passata and cook for 15–20 minutes.
- Meanwhile, chop the parsley and basil.
- When the peperonata is done, turn off the heat and add a splash of vinegar, the parsley, and torn basil.
- Add the tender inner celery stalk with a few leaves at the end for a spectacular touch.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
