Peperonata Recipe - Cooking Index
Peperonata Recipe - Cooking Index
This makes a very attractive appetizer when served with crackers or tiny slices of French bread. Allow each person to place a bit of the mixture on the fresh bread. If the bread is covered ahead of time the dish will be soggy.
Courses: Starters and appetizers| 6 | Anchovie fillets - flat | |
| 2 | Garlic cloves - crushed | |
| 5 tablespoons | 75ml | Olive oil |
| 4 | Sweet red bell peppers - each cut into | |
| Eight long strips | ||
| 4 | Ripe tomatoes - coarsely chopped (medium) | |
| 1 | Yellow onion - sliced thin (medium) | |
| 2 tablespoons | 30ml | Red wine vinegar |
| 6 | Green olives - pitted and sliced | |
| 2 tablespoons | 30ml | Capers - small or chopped |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Saute the anchovies and garlic in the oil until the anchovies turn to paste. Add the pepper strips and saute, covered, for about 15 minutes.
Add the remaining ingredients and simmer until the tomatoes become tender. Serve. This recipe serves 8.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-15-1991 issue - The Springfield Union-News
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