Piperonata
This is one of the indispensable trio of vegetable stews that we always reckon to have to hand. We use it not only as a vegetable but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat and as a filling for omelettes and pancakes.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
2 tbsp olive oil
225g onion, sliced
a clove of garlic, crushed
2 organic red peppers
2 organic green peppers
6 large organic or chemical-free tomatoes (dark red and very ripe)
salt, freshly ground pepper and sugar
a few leaves of fresh basil
Method
Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2-2½cm squares. Add to the onion and toss in the oil; replace the lid and continue to cook for 5 minutes.
Meanwhile, peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.
