Yield: 4 portions
Time: 45 minutes
Peperonata is very versatile, it can be used as a garnish, a side dish, as part of an antipasto display, or on bruschetta - just to name a few. The Basque cuisine has a dish that is similar, called Piperade, but it's a bit spicier and has ham in it.
Ingredients
4 medium plum tomatoes, peeled, seeded, and cut into 1/4” stripes 1 medium yellow onion, halved and sliced 1/4” strips 1 medium red bell pepper cleaned and sliced lengthwise into 1/4-inch strips 1 yellow or orange bell pepper cleaned and sliced lengthwise into 1/4-inch strips 1 large fennel bulb, outer two layers removed, sliced lengthwise in 1/4” strips 1/2 cup of Nicoise olives 1/3 cup extra virgin olive 2 medium garlic cloves, minced 3 medium dried bay leaves 3 teaspoon Kosher salt or to taste 1 teaspoon Piment d’Espelette or red chili flakes 1/2 cup loosely packed basil leaves, washed
Preparation
1. Add olive oil, onions, and 2 tsp of salt into a medium pot, place over medium heat, simmer for 3 minutes, stirring occasionally. 2. Add peppers, fennel, olives, and garlic, bay leaves, simmer until tender, about 5 minutes, stirring occasionally. Season with salt and Espelette, remove from heat, and add tomatoes. 3. Roughly chop basil leaves and add to the peppers, serve.
Notes:
Enjoy!
Comments