When I get home after a long trip, I almost always settle in for a big round of home cooking. One of my favorite comfort foods is a big batch of Peperonata.
I learned how to make this dish in Italy way back in 2005. I spent a few months in Florence and took a series of cooking classes. This dish was an amazing discovery, a revelation in simple Italian food. Every single “Italian Mama” has a version of this dish. Here’s my version:
- 3/4 cups of olive oil – Split into 1/2 and 1/4 cup
- Half a stick of butter
- 2 tablespoons of minced garlic
- Large Sweet or Yellow Onion
- 6 Bell Peppers – Assorted colors is always fun!
- 2 tablespoons of tomato paste (From a tube I keep in the fridge)
- Salt to taste
- Italian Seasoning Blend + Extra Oregano – to taste
- Red Wine Vinegar or Balsamic Vinegar to taste
- Optional: Pinch of sugar if too
Step 1 – Melt butter and add 1/2 olive oil in heavy pan or dutch oven
Step 2 – Add diced onion, peppers and garlic and tomato paste and cook over med-low heat, stirring frequently.
Step 3 – Season to taste by adding salt first. Taste. Add Italian seasoning and extra or oregano to taste. Last add vinegar of choice to taste. If you want a little sweetness, add a pinch of sugar.
Step 4 – Cook stirring frequently until soft and rich.
Step 5 – Serve as a topping over Italian sausage, meatballs, roasted eggplants, or portobello mushrooms. Drizzle remaining olive oil over top and add top with some fantastic Parmigiano cheese.
This dish takes between 30-45 minutes depending on how you cut your veggies. Strips of peppers take longer to cook than a small dice when cooked at medium-low heat. Practice and experiment until you perfect your own version of this quick and easy stove-top dinner.
Best of luck in your own culinary adventures!
Dawn Devine ~ Davina
January 3, 2019