Peperonata, that combination of peppers and onions often with just a tang of acidity, once typical of Southern Italian cuisine has become a staple in many Italian homes. Peperonata has been described as a stew of red peppers of sorts, but I think of it more as a condiment. An uncomplicated dish based on red peppers, Pepperonata can be served with roasted meats or chicken, a topping for bruschetta, alongside a frittata, or as a sauce for pasta.
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