Italian Lecho / Peperonata
by Editorial Staff
So that no one thinks that Italian cuisine is all about pizza and pasta, I propose a homemade recipe for Italian lecho, or peperonata, as it is called here. It is easier to cook and very fast, and if you like sweet bell peppers, then you will certainly love the Italian peperonata!
Servings: 6
Cook: 50 mins
Ingredients
- Sweet bell peppers (preferably red and yellow) – 4 pcs.
- Bulb onions – 0.5 pcs.
- Canned tomatoes (in pieces) – 1 can (400 g)
- Olive oil (first cold pressing) – 1-2 tbsp
- Salt to taste
- Pepper to taste
- Sugar – 1 teaspoon
Directions
- Wash, dry and cut the bell pepper into squares.
- Chop half an onion finely and simmer lightly in a heavy-bottomed saucepan (or cauldron) in olive oil, but do not fry!
Add the chopped peppers to the onions and stir well. - Add finely chopped canned tomatoes to the same saucepan and stir again.
- Simmer over low heat, covered for about half an hour, until the peppers are soft (but they shouldn’t lose their shape!).
- If a lot of liquid remains at the bottom of the pan, then remove the lid and simmer for another 10 minutes. Turn off the heat, salt and pepper to taste and add a teaspoon without top granulated sugar so as not to sour. Mix well – and you’re done!
Bon Appetit! Buon appetito!
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