Peperonata Rustica

peperonata rustica


Cooking Instructions

  1. Take bell peppers of a variety of colors, seed them, and rib them.
  2. Thinly slice one or two onions, depending upon the number of peppers, and blanch, peel, seed, and crumble a couple of tomatoes.
  3. Mince and sauté a little bit of the onion in olive oil, and when it begins to brown add the remaining onion and the peppers.
  4. Cook covered for a few minutes over a medium flame, just long enough for the peppers and onion to wilt without browning.
  5. At this point remove the cover and cook, stirring gently, until the liquid evaporates.
  6. Next, add the crumbled tomatoes; when they have wilted but aren't completely cooked the peperonata is ready: You'll end up with a dish that's somewhat cooked and somewhat raw, and which can be eaten hot, as a side dish, or spread cold over slices of toasted bread as a snack.