Sautéed Peppers “Peperonata” are a delightfully versatile and colourful side dish. Once prepared you can add them as an ingredient to a Savoury Clafouti, to quiches, pasta or even prepared as an appetizer. These beautiful yellow and red peppers are cut into strips and simply sautéed with garlic. It can’t get much easier than that!
Bell Peppers or also known as Capsicums come in a range of colours, from green to yellow, red and orange. The yellow and red peppers are the sweetest in flavour however to make “Peperonata” you can also use a mix of all three colours to balance the sweetness. By using just the red and yellow peppers you’ll have a sweeter, tastier side dish, which I’m sure you’ll adore. The sweetness and colourful nature of this dish will also be a big hit with children.
CULINARY USES
Peppers can be eaten raw and mixed into salads, roasted, sautéed as well as stuffed with a variety of stuffings. You can also add peppers to stews and curries. You’ll also find that they blend well with other Mediterranean flavours such as olives, tomatoes, eggplants, zucchini, capers, garlic and herbs such as oregano and thyme.
BUYING AND STORING
When you’re buying peppers ensure they are firm, the skin isn’t wrinkled, avoiding any that are blemished or bruised. Size is not an issue unless you’re planning on stuffing them. In this case, you’re best to choose them of similar size to ensure even cooking.
You can store peppers in the refrigerator for up to two weeks.
TIP: I usually peel my peppers when I choose to sauté them or add them to stews. Why? Peppers, like tomatoes, have a very thin skin and when cooked well, they tend to shed their skins. To avoid this I peel them quickly with Victorinox’s universal peeler. This snazzy little peeler has an ultrasharp, serrated edge, ideal for peeling fruit and vegetables with a soft thin skin.
Sautéed Peppers "Peperonata" are a delightfully versatile and colourful side dish. They're cut into strips and simply sautéed with garlic. Easy! Wash the peppers. I usually peel them too as mentioned above Cut the tops off and discard the white flesh and seeds inside Cut the peppers into strips Peel and finely chop the cloves of garlic Heat the oil in a large pan, add the garlic and sliced peppers Cover and sauté on low to medium heat, stirring occasionally Once they are almost cooked to your desired texture, uncover, season with salt and pepper and allow any excess water that was released by the vegetables to evaporate. SAUTÉED PEPPERS “PEPERONATA”
Ingredients
Instructions
