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

  1. Wash the pepper, remove the stalks, peel and cut into pieces.
  2. Fry finely chopped garlic and parsley in a frying pan in oil.
  3. 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.
  4. 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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