Another delicious recipe I learnt in Italy is peperonata, a popular side dish served with meats and in my humble opinion perfect for barbecues.
My Italian mother in law would serve peperonata alongside nodini di vitello (veal chops) or pork chops. This saucy accompaniment is a staple recipe in any Italian cookbook as it is simple, quick and tasty PLUS it will do as the main side needing no other food to go with it.
The slow cooking of the peppers softens them and draws out their taste which can be subtly tasted in the sauce and the original recipe can be added to or spiced up as you please.
Peperonata can be served hot or cold and used to accompany meats, fish or like I said at the beginning, a perfect side for a bbq. It can be prepared in advance and if there’s any leftover just add it to a casserole or freeze it.
- Olive oil
- 1 onion red or white, chopped
- 2 cloves of garlic chopped finely
- 1 k assorted peppers seeded and cut into bite size chunks
- 1 tin of chopped tomatoes
- salt and pepper
- Sautè the onions in a little olive oil and once softened add the garlic and cook for a minute.
- Add the peppers to the onion, cover and soften for 10/15 minutes.
- Add the tin of tomatoes and season, once simmering leave on the lowest heat to keep it ticking over slowly for about 20 minutes.
- So long as it doesn't dry out the recipe cannot overcook as all the goodness goes back into the sauce however 30 minutes should be perfect.
- Buon appetito!