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Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) Recipe

丹尼尔·格里泽（Daniel Gritzer）
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Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes) Recipe

A Southern Italian side dish of sweet bell peppers melted in olive oil with onion, garlic, and tomatoes.[照片：Vicky Wasbetway88.netik]

很少有菜肴以贝尔辣椒为唯一的主要成分，这使南部意大利人Peperonatanot only a delicious summer side dish, but also a fairly unique one. Starring sweet summer bell peppers stewed in olive oil with onions, garlic, and tomato, it's wonderful with roasted meats or spooned onto slices of country bread.

为什么起作用

  • Slow cooking over very low heat breaks down the vegetables and concentrates their flavors.

阅读更多：Easiest Summer Ever: Peperonata (Sautéed Bell Peppers With Tomato, Onion, and Garlic)

  • 屈服：Serves 4 to 8 as a side dish
  • 活跃时间：1小时30分钟
  • 总时间：1小时30分钟
  • 评分：5

原料

  • 3/4杯超级橄榄油，分裂
  • 6 medium cloves garlic, thinly sliced
  • 2 medium yellow onions, sliced 1/4 inch thick
  • 4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick
  • 1杯果冻西红柿（请参阅注释）
  • 2个小树枝罗勒或牛至
  • 犹太盐
  • 1汤匙白葡萄酒醋或红葡萄酒醋

方向

  1. 1。

    In a large pot or Dutch oven, heat 1/2 cup olive oil over medium heat until shimmering. Add garlic and cook, stirring, until just starting to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Stir in peppers and cook, stirring occasionally, until starting to soften, about 20 minutes.

  2. 2.

    Add tomato and basil or oregano sprigs and stir to combine. Bring to a gentle simmer, then lower heat to maintain simmer. Continue to cook, stirring occasionally, until peppers are very soft, about 1 hour. Stir in remaining 1/4 cup olive oil and season with salt. Stir in vinegar (see note). Discard herb sprigs. Serve right away, or chill, then serve reheated, slightly chilled, or at room temperature.

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Easiest Summer Ever: Peperonata (Sautéed Bell Peppers With Tomato, Onion, and Garlic)

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丹尼尔·格里泽（Daniel Gritzer） Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds andPadron西班牙的辣椒，在意大利养了一群200多只绵羊的羊群，并在法国制作了熟食店。当不进行工作，思考，烹饪和吃食物时，他会以非洲 - 巴西武术的Capoeira的讲师的身份吹出Steam（和卡路里）。

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