Sides
Peperonata
The southern Italian pepper stew: onion, peppers, tomatoes, 25–30 minutes covered. Even better the next day.
Method
- Sweat the onion in plenty of olive oil until translucent.
- Add the peppers in strips and sauté for 10 minutes over medium heat.
- Add the tomatoes, season with salt and stew covered for 25–30 minutes, until the peppers are completely soft.
- Add a splash of wine vinegar for acidity and top with basil. Serve lukewarm or cold.
Minnelea products for this recipe
The preserves used in this recipe.
The trick against bitterness is the splash of wine vinegar at the end: it lifts out the sweetness of the peppers and takes the bitter note from the skin. You do not need to peel them if they are stewed long enough. It is best lukewarm or cold, and the next day it has infused.