If you’re constantly on the lookout for weekend projects that make weeknight cooking easier, here’s another one to add to your list: peperonata, a slow-cooked Southern Italian pepper stew that works well as pretty much anything: antipasto, side dish, main, or pasta sauce.
Photo by stu_spivack.
Food52 columnist Emiko Davies points out that while other ingredients like tomatoes, onions, and herbs play a role, the essence of peperonata comes from colourful ripe bell peppers, which are cooked down until meltingly tender, piquant, and sweet. She writes of their versatility:
I eat it on top of toasted bread as antipasto or a quick lunch; as a side with some simply grilled meat or fish; or simply as is, with lots and lots of bread to mop up juices and perhaps a big ball of buffalo mozzarella.
Make one batch — it gets better with time — and eat it with different combinations all week long. Check out the recipe below.
Peperonata (Red Pepper Stew) [Food52]
Comments