Before you read any further, say “pepperonata” three times fast! Don’t worry, we’ll wait. Okay, now back to your regularly scheduled recipe reading. But what is the magic dish that is described by this tongue twister of a word? Well, this dish is best described as a magical pepper trifecta and is beloved by Italians and Italian food addicts, alike. Pepperonata is spicy, tangy, and sweet dish of sliced peppers. You can serve it with pastas, salads, or sandwiches. It adds a nice pop of spice and flavor to pretty much anything and everything it touches. And while you can, of course, use any color pepper your heart and mouth desires, it’s nice to have a bit of variety to give this dish as delightful a color palate to go with the delicious tastes it will add to your food palate. So have a little fun picking out peppers in all different colors, ideally one each of red, yellow, green and orange, ideally at the freshest market you have access too. The fresher the ingredients, the yummier the pepperonata.
Makes about 3 Cups
1 Tbsp olive oil
2 cloves garlic
1⁄2 tsp red pepper flakes
3 bell peppers, cut into 1⁄2″ chunks
2 Tbsp red wine vinegar
Salt and black pepper to taste
How to Make It
- Heat the olive oil in a large stainless steel skillet or sauté pan over medium-high heat.
- Add the garlic cloves and pepper flakes and cook just long enough to infuse the oil, about 1 minute.
- Toss in the peppers and cook, stirring occasionally, until the peppers are soft and lightly blistered (the best way to do this is with a screaming hot pan).
- Add the vinegar and cook for a minute. Season with salt and pepper.
- Store tightly covered in the fridge for up to 1 week.
Eat This Tip
Pepper Your Pepperonata:
You know we love a good variation on a classic. This recipe for pepperonata is great as it is, but who says you can’t add or subtract a few variations to make this recipe your own? Food is best when we keep it exciting. Are you a meat eater? Add a few pieces of chopped sausage. Want to spice it up a bit more? Chop up a jalapeño pepper into the mix.
This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!
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