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Sauteed Peppers Recipe

Sauteed Peppers Recipe

Sauteed Peppers Recipe

(peperonata)

Preparation time : 15 minutes + 30 minutes cooking time

Ingredients for 4 servings

  • Bell peppers (preferably a mixture of yellow, red and green) 1 lb (500 g) sliced
  • yellow onion 31/2 oz (100 g) about 1 small, sliced
  • capers 1 tbsp + 1 tsp (10 g), rinsed and drained
  • salt-packed anchovies 2, rinsed, drained, and deboned
  • garlic 1 clove
  • extra-virgin olive oil 3 tbsp + 2 tsp (50 ml)
  • salt and pepper to taste

Method :

  1. Slice the sliced onion, sauté in a saucepan with the oil together with the whole peeled clove of garlic, the capers and the rinsed and deboned anchovy filets. Wash the peppers, trim, remove the seeds, slice into large pieces and add to the onion and the other ingredients in the saucepan.
  2. Season the mixture with salt and pepper and cook util the peppers have softened and the flavors have melded together, about 20 minutes.

Sicilian peperonata

  • Peperonata is a brightly colored dish that is full of flavor and can be served both hot and cold. It is perfect as a side dish but also as an appetizer. It is also a delicious sauce for pasta. It is simple to prepare and its success at the table is guaranteed. 
  • Sicily is the region that boasts the highest number of Peperonata recipes. In Sicily, Peperonata is called “caponata di verdure.” The name “caponata” seems to derive from “capone,” a Sicilian dialect term for the common dolphin fish or dorado, a fish with particularly prized flesh that, in the past, was served at the tables of the nobility, with a sauce similar to peperonata. Common folk, who could not afford such an expensive fish, replaced it with vegetables.