Peperonata Recipe - Great Italian Chefs

Try something different this barbecue season with Filippo's authentic peperonata recipe. Sliced peppers are slowly stewed with garlic and basil until tender and bursting with flavour. Serve it with toasted bread or grilled meats for a wonderful barbecue side dish.

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Peperonata is a popular dish in most Italian regions, when the summer comes, Italians prepare this tasty recipe in advance and bring it to barbecue parties. It is delicious served over toasted bread and alongside grilled meats.

Although the recipe varies from region to region, peperonata is typically prepared with capers or olives, mint or basil, and can be served warm or cold.

This is the Emilian version, prepared with fresh basil and balsamic vinegar. To make an authentic Emilian peperonata be sure to use only the best quality balsamic vinegar, otherwise the finished dish could be too bitter.

Peperonata
6 bell peppers, different colors, cut into ¼ inch slices
4 garlic cloves, crushed
1 red onion, cut into ¼ inch slices
10 basil leaves
200g of tomatoes, diced
8 tbsp of extra virgin olive oil
To serve
1 pinch of black pepper
1 pinch of salt
2 tbsp of balsamic vinegar
bread, warmed through

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Add the olive oil to a saucepan and place over a medium-low heat. Add the garlic, onions and basil and sautè until extremely soft

Add the sliced peppers to the pan, stir and cover with a lid. Cook over a low heat for 30 minutes, stirring occasionally

Add the tomatoes and continue to cook until the peppers are very tender, but not mushy as they should still hold their shape. Either season and serve while warm, or allow to cool before finishing and serving

Just before serving, season with salt and pepper to taste. Finish the peperonata with the balsamic vinegar then serve with warm breads or as a side to a larger feast