Peperonata is a colorful and flavorful side dish made with peppers, onions, tomatoes, and olive oil. It is perfect to accompany meat, fish, or cheese.
Clean and wash the onions (preferably fresh ones, i.e., white or purple), slice them very finely and place them in a rather large terracotta pan along with the oil
When they are wilted, add the washed and julienned peppers, let them wilt, then add the chopped tomatoes and salt
Cover the pan and cook on low heat for 45 minutes
Large pan
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days
Peperonata is a traditional dish of Italian cuisine, particularly widespread in the North and Center of the country.
Italia
Energy (kcal) | 131.67 |
Carbohydrates (g) | 15.39 |
of which Sugars (g) | 15.35 |
Fat (g) | 4.33 |
of which Saturates (g) | 0.79 |
Protein (g) | 4.12 |
Fiber (g) | 9.2 |
Sale (g) | 1.04 |