Pimentões Doces Ensopados (Peperonata)
Peperonata Diga: peh-peh-roh-NAH-tah
Peperonata é um clássico acompanhamento italiano de pimentões doces lentamente ensopados com cebola, tomate, alho e azeite de oliva até ficarem derretidamente macios. Encontrado por toda a Itália, especialmente no verão quando os pimentões estão no auge, é servido quente ou em temperatura ambiente. O prato tem sabor doce, salgado e ligeiramente azedo, com os pimentões ficando sedosos e o molho rico em azeite de oliva. Sua simplicidade e cores vibrantes fazem dele um item básico da cozinha caseira italiana e das mesas de antipasto.
Pimentões Doces Ensopados (Peperonata)
Peperonata
Pronunciado peh-peh-roh-NAH-tah
- Rende
- 4
- Prep
- 15 min
- Cozimento
- 45 min
- Total
- 1 h
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Modo de preparo
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.
Variantes regionais
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.
Notas do cozinheiro
- 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.
Sirva com
Crusty bread, grilled meats, or as part of an antipasto platter with cured meats and cheeses.
Fazer com antecedência e armazenamento
Can be made up to 3 days ahead and stored in the refrigerator. Bring to room temperature or gently reheat before serving.
