| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| peperonata stewed peppers ingredients: 8 red bell peppers 1 medium red onion 4 ripe tomatoes 10 Sicilian green olives 1/4 cup capers 1/4 cup extra virgin olive oil 3 tablespoons red wine vinegar 4 basil leaves salt and freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Rinse the peppers, slice open, remove the stem, seeds and ribs, and then slice lengthwise into 1/4-inch strips. Dice the red onion. Slice the tomatoes in half, gently squeeze out the seeds and excess juice, and then coarsely chop. Rinse the capers and tear the basil leaves. Heat the olive oil in a large pan over moderate heat and fry the peppers and onions, stirring constantly until they have wilted and begin to brown. Add the chopped tomatoes, cover and simmer for ten minutes. When done, transfer the peperonata to a bowl, then add the basil, capers, olives and red wine vinegar. Salt and pepper to taste, then stir. Cover and allow it to cool for at least an hour before serving. |
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