Peperonata

Name: Peperonata
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter (or use more oil); 2 large onions, thinly sliced; Salt and black pepper to taste; 2 red bell peppers, stemmed, seeded, and sliced; 2 yellow bell peppers, stemmed, seeded, and sliced; 3 cups chopped tomatoes with juice (canned are fine); 1/4 cup fresh basil leaves, roughly chopped

December 14, 2011

A sweet classic, peperonata, like many vegetable stews, is easily varied: add chunks of potato, chicken, or zucchini or some minced garlic; a small chile or a bit of cayenne is also appropriate. Serve it hot as a side dish, warm as a topping for Crostini (page 41), or cold as a relish.

Recipe information

Yield
makes 4 to 6 servings

Ingredients

2 tablespoons extra virgin olive oil

2 tablespoons butter (or use more oil)

2 large onions, thinly sliced

Salt and black pepper to taste

2 red bell peppers, stemmed, seeded, and sliced

2 yellow bell peppers, stemmed, seeded, and sliced

3 cups chopped tomatoes with juice (canned are fine)

1/4 cup fresh basil leaves, roughly chopped

Preparation

Step 1
Put the oil and butter in a large skillet or flameproof casserole over medium-high heat. When the butter melts, add the onions, a large pinch of salt, and some pepper and cook, stirring occasionally, until the onions are soft, about 10 minutes. Add the peppers and continue to cook until wilted, another 10 minutes or so.
Step 2
Add the tomatoes, bring to a boil, and adjust the heat so the mixture simmers steadily but not violently. Cook, stirring occasionally, until the mixture is thick, at least 15 minutes more. Taste and adjust the seasoning, stir in the basil, and serve hot or at room temperature or cover and refrigerate for up to a couple of days. The peperonata can be reheated or served cold.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsItalian European Onion Root Vegetable Vegetable Bell Pepper Tomato Side Dinner Dairy Free Gluten Free Nut Free Vegetarian Weeknight Meals 5 Ingredients or Fewer Meal Prep Make Ahead Saute Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes