Sweet pepper stew
Among the traditional Italian dishes which are just right to enjoy with the arrival of summer, today we suggest a dish to which we have given a new twist reflecting our own tastes, resulting in something even more inviting, full of colour, taste and aroma: of course, we're talking about sweet pepper stew, or ‘peperonata’. Unlike the classic recipe prepared by our mothers and grandmothers in the traditional way, however, our sweet peppers are crisp, as well as colourful and cheerful, obviously with a lovely aroma, for when you eat well you must satisfy all five senses. So say goodbye forever to that horrible orange muck that you see on the counters of takeaways or supermarkets, and make room instead for the lovely revitalised pepper stew which has been made with modern taste in mind. Our sweet pepper stew is modern and appetizing, homemade with fresh and wholesome ingredients, easy to make and quick to cook: are you ready to win over even the most sceptical of diners?
Ingredients
* approximate values per serving
Preparation
Remove the seeds from the peppers and cut them into large cubes; do the same for the tomatoes. Cut the onion into julienne. In a wok, sauté the onion with olives and capers. Add the bell pepper and sauté for a few minutes. Add the rum and then flambé. Add the tomatoes and after a few minutes add salt and sugar. Add the red pepper and cook for another minute. Long with a little 'of warm water and finish cooking. If you want to thicken the sauce better, stir in a teaspoon of flour. Here ready my peppers.
Step by step
|
View the step by step
|
Wash and remove the seeds from the peppers, then cut into chunks
|
|
View the step by step
|
Cut the tomato into pieces
|
|
View the step by step
|
Cut the onion into segments
|
|
View the step by step
|
Fry the onion in plenty of olive oil
|
|
View the step by step
|
Fry the peppers together with the onion
|
|
View the step by step
|
Add the tomato and cook over a high heat
|
|
View the step by step
|
Add the basil to the rest of the ingredients in the frying pan
|
|
View the step by step
|
Cook with a dash of water. When cooked, season with salt and pepper, and add a little dark rum.
|
|
View the step by step
|
This reinterpretation of the sweet pepper stew by our chef is ready
|
Additional information
Peperonata with Fresh Tomatoes
One of the tastiest variations of peperonata is the one that includes fresh tomatoes. This version enriches the dish with a note of freshness and juiciness, making it even more appetizing. To prepare the peperonata with tomatoes, start as usual by cleaning and dicing the bell peppers. Then add the diced tomatoes, which will give a sweet flavor and a perfect texture to the preparation. The cooking is done slowly, allowing the tomatoes to release their juices and blend with the other ingredients. This recipe is ideal for accompanying meat or fish main courses, or even to enjoy on its own as an appetizer or side dish. Don't forget to garnish with fresh basil for a final aromatic touch.
Venetian Peperonata with Tropea Onions
The Venetian peperonata is a typical preparation of the culinary tradition of Veneto, characterized by the use of Tropea onions. These onions, sweet and aromatic, give the dish a unique and unmistakable flavor. The recipe involves the slow cooking of the onions, which are sautéed before adding the bell peppers and other ingredients. The final result is a dish rich in flavors, perfect for accompanying polenta or grilled meats. For an extra touch, you can add a bit of balsamic vinegar during cooking, which will further enhance the flavor of the preparation. Serve your Venetian peperonata hot or at room temperature, for an authentic gastronomic experience.
Light Peperonata with Reduced Oil Use
For those looking for a lighter version of peperonata, it can be prepared with reduced oil use, while still maintaining the rich and enveloping flavor of the dish. In this light preparation, you can replace part of the oil with water or vegetable broth, to sauté the vegetables without weighing down the dish. This version keeps the nutrients of the bell peppers and other ingredients intact, making it ideal for those following a balanced diet. Additionally, you can increase the amount of vegetables, such as zucchini or eggplant, to further enrich the dish. The light peperonata is perfect as a side dish for lean meat dishes or as a main course, paired with whole grains like farro or rice.
Benefits of Peperonata: Properties of Bell Peppers and Calories
Peperonata is a dish rich in benefits thanks to the use of bell peppers, the main ingredients of the preparation. Bell peppers are known for their high vitamin C content, essential for the immune system and skin health. Additionally, they are rich in antioxidants, which help fight free radicals and prevent diseases. A serving of peperonata (about 150 grams) provides approximately 80-100 calories, making it a light and nutritious side dish. The addition of onions and tomatoes further enriches the dish with vitamins and minerals, making it an excellent choice for a healthy and balanced diet. Including peperonata in your diet is a simple way to increase vegetable consumption and benefit from their nutritional properties.
Can Peperonata be Frozen?
The answer is yes, you can freeze peperonata! This practice is ideal for preserving the dish and enjoying it at a later time. To freeze peperonata, make sure to let it cool completely before transferring it to airtight containers or food bags. Remember to label the containers with the preparation date, so you can keep track of freshness. Peperonata can be stored in the freezer for about 3 months. When you are ready to enjoy it, simply thaw it in the refrigerator or heat it directly in a pan. This method will not only help you reduce waste but will also offer you the convenience of having a ready-to-use side dish for your daily meals.