Peperonata

Peperonata

Peperonata is a simple stew from Italian cuisine made from sweet peppers , tomatoes and onions . It is served warm as a vegetable side dish - traditionally with potatoes -, cold as a starter or with cold roasts or poultry .

To prepare it, red, green or yellow peppers (also mixed) and tomatoes are peeled, pitted and cut into strips or cubes and the onions are chopped. Then everything is cooked in a pot with olive oil or a mixture of butter and olive oil. It is seasoned with salt , pepper , wine vinegar and possibly garlic . The peperonata is ready when the peppers are cooked but not disintegrated and most of the liquid has evaporated. Depending on the recipe, you can dispense with adding tomatoes and onions.

A related dish is the Hungarian Letscho , which is usually spicy and often contains other ingredients.

literature

• The silver spoon . The bible of Italian cuisine. 1st edition. Phaidon at ZS, Munich 2019, ISBN 978-3-947426-10-2 . Page 529
• Franco Benussi, Sabine Sälzer, Reinhardt Hess: The real Italian cuisine . Typical recipes and culinary impressions from all regions. 3. Edition. Gräfe and Unzer, 2016, ISBN 978-3-8338-6074-4 . Page 298