Cyndy’s Southern Italian Peperonata is to die for!

Originating in Southern Italy, this Peperonata recipe has been cooked in Cyndy’s kitchen for over 30 years now!

This colorful creation can be served as a side dish to any kind of meat, as a pizza topping, over pasta, in an omelette – let your creativity be your guide!

The peperonata keeps for 3 or 4 days in the fridge, so if you’re having some friends or family over, this is a good dish to pre-prepare and give the flavour a chance to develop.

Make this when the garden or the market is loaded with peppers…

Ingredients:

6 large or 8 medium red, orange or yellow peppers, cleaned, de-seeded and cut into thin strips

1 tin chopped tomatoes

1 large onion, sliced

A little marg, butter or oil

Salt

Garlic granules  (optional)

Method:

1. Brown the onion lightly in the fat.

2. Add the peppers and season with salt.

3. Simmer in the saucepan, lid on, for about 15 minutes

4. Add the chopped tomatoes and garlic granules if used.

5. Simmer gently for however long it takes for the peppers to be soft – could be anything from 30 minutes to an hour.  I prefer to take time and cook them very slowly.

6. The peppers need just enough liquid to cook them. If there’s too much juice in the pan, you can partially uncover the peppers during the cooking process.

Do you have any other really simple Italian recipes to share with us?

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