Peperonata with celery is a tasty side dish typical of Italian cuisine. Prepared with bell peppers, tomatoes, onion and celery, it is enriched by the flavor of wine vinegar and olive oil. Perfect to serve with meat or fish, peperonata with celery is an explosion of Mediterranean flavors.
Roast the bell peppers until the outer skin is well charred
Peel them under running water and cut them into strips
Blanch the tomatoes for 1 minute, then drain, peel and chop them
Clean and slice the onion and celery and put them in the pressure cooker with the oil; when they have softened, add the tomatoes and peppers, season with salt and pepper
Close the cooker and, from the onset of the whistle, cook for 10 minutes
Open the pot, let the liquid reduce and drizzle with the vinegar
Frying pan
Knife
Cutting board
Italy
| Energy (kcal) | 24.51 |
| Carbohydrates (g) | 3.94 |
| of which Sugars (g) | 3.92 |
| Fat (g) | 0.26 |
| of which Saturates (g) | 0.04 |
| Protein (g) | 1.03 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.01 |
