Neapolitan Peperonata
by Editorial Staff
Stewed bell peppers with vegetables. Excellent addition to other side dishes, meat.
Ingredients
- Sweet pepper – 400 g
- Olive oil – 5 tbsp
- Garlic – 1-2 cloves
- Chopped parsley – 1 tbsp
- Onions – 2 heads (150 g)
- Tomatoes – 500 g
- Salt
- Ground black pepper
- Dry Italian herbs
Directions
- Wash the pepper, remove the stalks, peel and cut into pieces.
- Fry finely chopped garlic and parsley in a frying pan in oil.
- Then add slices of pepper and finely chopped onion. Simmer for 5-7 minutes and add tomato pulp (mashed tomatoes). Season the pepperonata with salt, pepper and spices. Cover, reduce heat and simmer the peperonata for 40 minutes.
- Serve the peperonata as a main course and as a sauce for spaghetti and pasta. Delicious with boiled potatoes.
Bon Appetit!
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