Peperoni in umido (Peperonata)
Peperonata Dillo: peh-peh-roh-NAH-tah
La peperonata è un classico contorno italiano di peperoni dolci stufati lentamente con cipolla, pomodoro, aglio e olio d'oliva fino a diventare morbidissimi. Diffusa in tutta Italia, specialmente in estate quando i peperoni sono al loro meglio, si serve calda o a temperatura ambiente. Il piatto ha un sapore dolce, saporito e leggermente acidulo, con i peperoni che diventano setosi e il sugo ricco grazie all'olio d'oliva. La sua semplicità e i colori vivaci la rendono un pilastro della cucina casalinga italiana e delle tavole di antipasti.
Peperoni in umido (Peperonata)
Peperonata
Pronunciato peh-peh-roh-NAH-tah
- Porzioni
- 4
- Prep
- 15 min
- Cottura
- 45 min
- Totale
- 1 h
- Livello
- Facile
Anche senza frutta a guscio e senza uova.
Allergeni: nessuno dei principali allergeni tra gli ingredienti elencati. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono state scalate. I tempi di cottura e le dimensioni delle teglie rimangono invariate.
Preparazione
Wash, halve, and seed the peppers, then cut them into ½-inch (1 cm) strips.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and translucent, about 8 minutes.
Add the garlic slices and cook for 1 minute until fragrant but not browned.
Add the pepper strips, season with salt and black pepper, and stir to coat with oil. Cook for 10 minutes, stirring occasionally, until the peppers begin to soften.
Stir in the chopped tomatoes and oregano. Reduce the heat to low, cover partially, and simmer gently for 25–30 minutes, stirring from time to time, until the peppers are very tender and the sauce has thickened.
If using, stir in the red wine vinegar during the last 5 minutes of cooking to brighten the flavors.
Taste and adjust seasoning. Remove from heat and let rest for at least 10 minutes before serving. Garnish with fresh basil if desired.
Varianti regionali
Some regions add eggplant or zucchini, while others finish with a handful of capers or olives for a more assertive flavor. In parts of southern Italy a pinch of chili flakes is common.
Note del cuoco
- Use a mix of colored peppers for the prettiest result and sweetest flavor.
- The longer the peppers cook on very low heat, the better the texture; they should almost melt.
- Peperonata tastes even better the next day after flavors have melded.
Servire con
Crusty bread, grilled meats, or as part of an antipasto platter with cured meats and cheeses.
Preparazione in anticipo e conservazione
Can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature or gently reheat before serving.
