Peperonata
 
Prep time
Cook time
Total time
 
A pepper & onion condiment, typical of Southern Italian homes.
Author:
Serves: 2 cups
Ingredients
  • 2½ pounds of Gypsy peppers
  • ½ cup of Extra virgin olive oil, plus additional for roasting the peppers
  • Salt
  • 2 Tbs. capers, preferably salt packed rinsed and patted dry
  • 1 Tbs. tomato paste
  • ½ large red onion, diced
  • ½ fennel bulb, diced
  • ½ tsp. red pepper flakes or to taste
  • 2 Tbs. good quality red wine vinegar
  • Extra virgin olive oil to top the finished Peperonata
Instructions
  1. Wash and dry the peppers. Preheat the oven to 400ยบ.
  2. Rub the clean peppers with some of the olive oil and arrange them on a heavy duty baking sheet. Roast the peppers in the preheated oven for about 30 minutes, turning them once midway. Refrain from opening the oven, with the exception of that one time as this reduces the temperature thereby affecting the roasting. The peppers should be black and blistered, with the skin pulling away from the flesh of the peppers. Remove from the tray from the oven and using tongs place the peppers in a bowl, covering them tightly with either a plate or plastic wrap. Allow the peppers to steam, which will help when removing the skin.
  3. Once the peppers are cool enough to handle uncover the bowl and peel off the blackened skins with your fingers. Discard the stems and seeds, tear the peppers into strips no wider than ½ inch each. Set aside.
  4. In a large skillet heat the ½ cup of olive oil over medium heat. Add the capers to the hot oil and fry for about 1 minute or until the capers become crisp and bloom. Stir in the tomato paste and cook for about 2 minutes or until the tomato paste darkens in color. Stir in the onion, fennel, and chilly flakes and ½ tsp. of salt; cook for about 5 minutes stirring occasionally. The fennel and onion should be tender.
  5. Add the vinegar to deglaze the pan, scraping any brown bits from the bottom - stir in the peppers. Cook for a few minutes, taste for seasoning; add more salt and vinegar if you feel it is necessary. Cool the Peperonata completely. Afterwards it may be stored tightly in a glass jar topped with a bit of olive oil for 2 weeks Serve either warm or at room temperature.
Recipe by La Bella Sorella at https://labellasorella.com/2017/05/peperonata-in-the-style-of-a16/