Simple peperonata is a colorful and flavorful side dish typical of Italian cuisine. Made with onions, bell peppers, and tomatoes, cooked in a sauté of olive oil, it is enriched by a light toasting of bread. Perfect to accompany meat or fish main courses.
Slice the bread and toast it under the grill for about 3 minutes until it turns a nice golden color
Wash the bell peppers, cut them in half, remove the white ribs and seeds, then cut them into pieces
Slice the onion and sauté it in a saucepan with hot oil for 5 minutes, then add the bell peppers and cook for another 5 minutes over low heat, stirring often and seasoning with salt
Add the diced peeled tomatoes and cook for 30 minutes
Serve the peperonata hot with the toasted bread slices
Pan
Knife
Cutting Board
Store the peperonata in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
Italia
| Energy (kcal) | 184.01 |
| Carbohydrates (g) | 30.3 |
| of which Sugars (g) | 19.54 |
| Fat (g) | 1.73 |
| of which Saturates (g) | 0.49 |
| Protein (g) | 7.03 |
| Fiber (g) | 13.38 |
| Sale (g) | 0.13 |
