Peperonata it’s an all-time favourite, extremely popular side-dish in Italy, usually served with a main of pork, chicken or rabbit. Originally from Southern Italy, Peperonata is so yummy it quickly spread all over the boot, and as it often happens it got slightly changed from region to region. Here’s how I make it, see the video at the bottom of the page for a more old-style recipe and choose the one you love the most!
Ingredients (serves about 4)
– 1 Kg red capsicums
– 300 gr sweet red onion*
– 400 gr Passata (tomato paste or puree)
– Extra Vergin Olive Oil to Taste
– salt to taste
*in Italy we use Cipolla Rossa di Tropea, a particular variety of sweet red onion that only grows in a small area of Southern Italy.
1. Place a fry pan with about 3 tbsp of oil on the fire.
2. Peel and chop the onions in big chunks of about 0.5 cm.
3. Wash the capsicums, remove the stems and cut them in half. Clean up the seeds, remove the white bits and cut into short, fat strips.
4. Once the oil is hot, put the onions in and sauté on low heat for a few minutes, stiring often, until it goes soft.
5. Add the capsicums and keep cooking on low heat, with a lid on, for about 15 minutes.
6. Add Passata and salt, put lid back on and keep cooking for another 15 minutes.
7. Serve hot.
Add chilli if you like to spice things up.
Peperonata goes well with meat dishes and makes a great bruschetta topping, too.
More recipes you may like
Looking for a side-dish idea? Take a look at the Roasted Potatoes or watch the video below for a different, old-style version of Peperonata!