Peperonata
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive Oil |
| 1 | Clove Garlic | |
| 5 | Sweet peppers, red, green, | |
| And yellow | ||
| 3 | mediums | Onions |
| 2 | cups | Plum tomatoes |
| 1 | teaspoon | Salt |
| Freshly ground black pepper | ||
| ⅓ | cup | Dry white wine |
Directions
Put the olive oil in a large pot (with a cover) over medium heat. Cut the garlic in half, add it to the oil, saute it to a golden brown, and then discard it. Cut the peppers open and discard their cores and stems, and slice them into long thin strips. Cut the onions into quarters and cut off the bit of core at the bottom of each quarter.
Add the peppers and onions to the flavored olive oil and cook briskly, stirring constantly. As soon as they start to wilt, add the tomatoes, salt and a few grinds of pepper. Stir well, and when the mixture is back to a boil, reduce the heat and cover the pot. Simmer for 15-20 minutes, stirring occasionally. Then raise the heat, add the wine, stir and boil uncovered 5 minutes, or until the sauce has condensed a bit and the vegetables have cooked. Serve hot or cold.
Recipe By : The New Romagnolis' Table