Peperonata

Peperonata

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Elise Vazquez

Community member

"Italian antipasto that is delicious as a spread, dip, or topper for an entree! Inspired by Frank Prisanzano of Supper NYC, love his methods"
Difficulty
Easy 👌
Preparation
360 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
⅜
red onions
1 lbs
Variety of sweet and hot peppers, about a 3:1 ratio
extra-virgin olive oil

  • Step 1/3

    Use a generous amount of extra virgin olive oil, about 1 inch from the bottom of the pot. Set on medium heat. Throw in sliced onions, raise heat to medium high, cover pan and get the onions going. Once they are boiling in the oil lower the heat to medium low.
    • ⅜ red onions

    Use a generous amount of extra virgin olive oil, about 1 inch from the bottom of the pot. Set on medium heat. Throw in sliced onions, raise heat to medium high, cover pan and get the onions going. Once they are boiling in the oil lower the heat to medium low.

  • Step 2/3

    Add in peppers!! Keep heat on medium low and cover pot. Watch the juice from the peppers flow out and concentrate the flavors into the oil by reducing on low heat for the next 5 hours. Once the consistency is thickened a bit, your peperonata is ready!
    • 1 lbs Variety of sweet and hot peppers, about a 3:1 ratio

    Add in peppers!! Keep heat on medium low and cover pot. Watch the juice from the peppers flow out and concentrate the flavors into the oil by reducing on low heat for the next 5 hours. Once the consistency is thickened a bit, your peperonata is ready!

  • Step 3/3

    Use as an antipasto or served on top of chicken/fish. Personally, my favorite is on a baguette with creamy goat cheese.

    Use as an antipasto or served on top of chicken/fish. Personally, my favorite is on a baguette with creamy goat cheese.

  • Enjoy your meal!

    Peperonata

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