Peperonata | Pepperonata

This peperonata (sometimes spelt pepperonata) is a mix of colorful sweet peppers, onion, garlic, herbs, olives, capers and pine nuts slowly stewed in fruity extra-virgin olive oil. Serve it with crusty bread to sop up all aromatic juices or offer peperonata as part of a larger antipasto spread. When made fresh its flavor, texture, and color are remarkable.

What is peperonata?

Peperonata is a classic rustic Italian dish that has many uses. It hails from the Calabrian region of Italy (at the tip of the Italian "boot") and is a mix colorful peppers, onions, garlic, fresh herbs and may also include tomatoes, olives, capers, and anchovies that are simmered in fruity extra-virgin olive oil. As with most Italian country fare, it's a dish that is made with the ingredients that are on hand.

What to serve peperonata with?

Peperonata can be served on its own with crusty bread or toasted bread slices (bruschetta,) or as part of an antipasto platter as a first course. It's also wonderful served as a side dish with grilled sausages or chicken, and makes a delicious topping for polenta or pasta. Honestly, the useless are almost endless.

Essential Ingredients

• Peppers: I like to use an assortment of colorful bell peppers, such as red, yellow and orange for this dish, which are sweeter than green. If you like a little heat, add a few hot peppers. When seeding and coring the peppers, be sure to cut the white ribs from inside the peppers.
• Onion: I like to use red onion in this dish, as it imparts a slightly sweet flavor, but you can use yellow onions here as well.
• Olive oil: A fruity extra-virgin olive oil is important for this dish's flavor, so don't skimp here. Choose a good-quality olive oil.
• Olives: Pitted kalamata olives add just the right bit of salty earthiness and texture to the dish, and provide pops of color.

How to make the recipe

1. Cut the peppers and onion ¼-inch thick slices, and the halve them crosswise. Heat the oil in a large skillet over medium-high heat. Add the peppers and onions, reduce the heat to medium and cook, stirring frequently, until they are softened.

 2. Add the garlic, olives, capers, pine nuts, vinegar, and herbs and continue cooking, stirring frequently, for 5 to 10 more minutes. Season to taste with salt and pepper and add more oil and vinegar if needed.

3. Remove the pan from the heat. Taste and adjust seasoning. Serve warm or at room temperature.

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Recipe tips

• The peperonata can be made up to three days ahead and refrigerated.
• The baguette toasts can be made a few hours ahead of time and kept at room temperature. Spoon the peperonata onto the toasts just before serving.