Italian Recipes
PEPERONATA

PEPERONATA

Peppers Sauteed with Olive Oil and Capers

How to make the Peppers Sauteed with Olive Oil and Capers :

Clean and cut the peppers into strips. Prepare a soffritto by sauteing the onions and garlic in a saucepan with 2 tbs. of olive oil. When golden brown add the tomatoes and basil. Cook for 10 minutes over a low flame, remove from fire and set aside.

In a large sauteing pan, heat 6 tbs. of olive oil, then add the peppers. When these are slightly soft, add the soffritto, mix in the capers and olives (optional), season and continue cooking until peppers are tender but still crisp (the peppers are overcooked when skin begins to fall off). Remove from fire. Serve at room temperature.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM