Salento-style peperonata is a delicious side dish typical of Apulian cuisine. Made with peppers, fresh spring onion, black olives, tomatoes and hot chili, this peperonata is rich in Mediterranean flavors. Slow cooking and seasoning with extra-virgin olive oil give this dish an intense and irresistible taste.
In a large saucepan prepare a base with oil and spring onion, lightly brown, add the peppers cut into pieces, the cherry tomatoes, the chili, the olives and the water, cover with a lid and cook
At the end of cooking adjust the seasoning if necessary; leave the sauce fairly loose. Serve hot on friselle or bruschetta, or prepare a small roll split into top and bottom, fill it with the sauce and then cut it into small slices—enjoy it like a sandwich
Large pan
Knife
Cutting board
Wooden spoon
Italy, Puglia
| Energy (kcal) | 43.52 |
| Carbohydrates (g) | 4.55 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 2.47 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 0.93 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.72 |
