Italian Food Lovers

		Cooking Time		15 - 30 mins
		People		8

Recipe from "The Painter; The Cook and The Art of Cucina"

A classic dish from Asti where the best peppers are grown. This recipe is from the Ercole Family.

No time to make it? Just pop into your local store (available at Waitrose, Ocado and Budgens) and buy a jar of Sacla' Peperonata (as illustrated here by Val Archer) ready to go.

1kg / 2lbs red and yellow peppers
300g / 10oz onions
400g / 13oz tomatoes
100ml / 3.5 fl oz extra virgin olive oil
2 tablespoons vinegar
Salt

How to make it

Wash the peppers, cut them in half and then remove the seeds and quarter them.
Peel and chop the onions finely.
Wash the tomatoes and quarter them, removing the seeds.
Gently fry the onion with the extra virgin olive oil, add the tomatoes and peppers and saute them over a medium heat for 5 minutes.
Cook on a low heat for a further 20 minutes.
Once cooked, (the peppers should not be too soft), add vinegar to taste with a good pinch of salt.
Serve the Peperonata on a plate warm or cold.
It's a perfect side dish for meats or polenta, but it's delicious on its own to eat with freshly baked bread.

Products used in this recipe

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