Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Summer Peperonata
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- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 1 mg
- Sodium
- 587 mg
Peperonata is a vibrant Southern Italian classic with roots in Calabria, Sicily and Campania. Sweet summer peppers are stewed slowly with garlic and olive oil to create a rustic dish that’s deeply flavorful. Serve peperonata warm or at room temperature as an antipasto with grilled bread, letting the juices soak into each crisp slice. It’s also excellent spooned over grilled fish or chicken or as a sandwich filling. Its simplicity makes it endlessly adaptable: While this version leans on basil, olives and white balsamic for brightness, you can easily tailor it to your taste — switch up the herb, or fold in other local ingredients depending on the season.
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 383
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 6 g
- Sugar
- 16 g
- Protein
- 9 g
- Cholesterol
- 1 mg
- Sodium
- 587 mg
Ingredients
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Directions
- Heat the oil in a large skillet over medium heat. Add the shallots and garlic and stir to coat in the oil. Add the peppers and season with salt and add the anchovy fillet (you don’t need to mince it; it will melt as it all cooks together). Cook, stirring occasionally, for 2 to 3 minutes. Deglaze the pan with the wine and add the bay leaves. Bring the mixture to a simmer. Cook, covered, until the peppers are completely caramelized and soft, about 30 minutes.
- Add the Calabrian chiles and pine nuts. Mix the tomato paste with 1/4 cup water and add it to the pan. Add the olives and capers. Cook for about 5 minutes.
- Add the sugar and balsamic. Cook for another 10 minutes for all the flavors to come together and for the mixture to thicken slightly.
- Remove from the heat. Discard the bay leaves. Taste the peperonata and season with salt and black pepper to taste. Tear the basil leaves, scatter them over top and stir them in.
- Serve warm or at room temperature with the grilled bread.
