Peperonata

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This is another of those recipes that is perfect for midweek dinner, or as in my case if you have some peppers that need using.

I had never heard of peperonata until my brother cooked it once a couple of years ago at my mum and dad's house. I've made it quite often since and I just realised that I had never blogged about it. How could that happen? It really is one of those simple ingredients, simple cooking and maximum satisfaction recipes. You can have it warm with pasta as I did tonight, but it is also great cold spread on fresh, crusty bread or as an addition to a tapas table.



Peperonata (serves 4)

good quality olive oil
2 red peppers, deseeded and cut into strips
1 green pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
2 red onions, sliced
4 vine ripened tomatoes, skinned and chopped
2 cloves of garlic, chopped
a good glug of balsamic vinegar
a handfull of chopped flat leaf parsley (I use basil as I like it better)
salt and freshly ground pepper, to taste
freshly grated parmesan

Heat the oil in a large heavy bottom frying pan.

Add the onion and the pepper and sautee over medium heat for about 5 minutes, stirring regularly. You want everything to soften but not brown.

Add the tomatoes, garlic balsamic vinegar and season with salt and pepper. Stir, cover and continue to sautee over a low to medium heat for about 20 minutes or so. Stir occasionally.

Add the parsley or basil, some parmesan and stir to mix.

If you are serving it with pasta, mix in the cooked pasta and top with plenty more parmesan.

Otherwise allow to cool before serving. You can make it a day in advance and keep it in the fridge.