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Peperonata with Anchovies

Peperonata with Anchovies

@tuduu

Peperonata with anchovies is a tasty and flavorful side dish, typical of Mediterranean cuisine. Fresh peppers perfectly match with anchovy fillets, creating an irresistible contrast of flavors. This dish is ideal for accompanying grilled meats and fish, but can also be enjoyed on its own. Peperonata can be stored in the refrigerator for a few days and consumed cold or reheated.

Difficulty: Medium
Cooking: 20 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Yellow peppers11/2
  • Green peppers11/2
  • Garlic
    Garlic2cloves
  • Anchovy fillets2
  • Olive Oil
    Olive oilto taste
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Fermented Black Garlic 3-4 bulbs 100g

    Fermented Black Garlic 3-4 bulbs 100g

    1 product
    £ 12.96
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.23

Preparation

  1. STEP 1 OF 4

    Clean the peppers and cut them into not too thin strips

  2. STEP 2 OF 4

    Heat 3 tablespoons of oil in a pan, add the peeled garlic, let it brown, and remove it

  3. STEP 3 OF 4

    Add the peppers and sauté them over high heat, salt them, lower the heat, and cook for 20 minutes, allowing the vegetable liquid to be absorbed

  4. STEP 4 OF 4

    Before removing from the heat, add the anchovy fillets in pieces, check the salt, and pepper

Suggestions

  • Pan

  • Knife

  • Cutting Board

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)89.35
Carbohydrates (g)2.4
of which Sugars (g)2.4
Fat (g)2.34
of which Saturates (g)1.14
Protein (g)14.73
Fiber (g)0.3
Sale (g)0.09
  • Proteins
    14.73g·75%
  • Carbohydrates
    2.4g·12%
  • Fats
    2.34g·12%
  • Fibers
    0.3g·2%