Peperonata – a detailed recipe for cooking. Share with friends: 
Food Photography: Anna Williams Time: 1 hour. 20 minutes. Difficulty: easy Servings: 6 – 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large sweet peppers (red, yellow and orange), cut into large squares
- 2 tbsp. l tomato paste
- 1 tbsp. dry white wine
- 1/2 bunch fresh basil, tear leaves with your hands
- 2 tsp balsamic vinegar (preferably seasoned)
- 1/4 Art. olive oil
- 1 medium onion head, cut thin half rings
- 4 cloves of garlic, crush
- 3 bay leaves
- Coarse salt and freshly ground pepper
- 1 tsp salt
Recipes with similar ingredients: sweet pepper, white wine, balsamic vinegar, basil, garlic, onion, bay leaf, tomato paste
Recipe preparation:
- Heat olive oil in a pan with a thick bottom. Add onions, garlic and bay leaves, fry over medium heat, occasionally stirring until onion is soft, about 6 min. Add tomato paste, a teaspoon of salt, and 1/2 tsp. pepper stir fry until tomato paste red-brown color, about 5 minutes
- Add sweet peppers to the same pan and fry, occasionally stirring for about 10 minutes. Pour in wine and a glass of water, bring to a boil. Then cover and reduce heat, stew peppers when low temperature until soft, about 30 minutes more. Remove cover, mix, increase heat to medium temperature and continue to simmer the peppers until the liquid has evaporated, another 20 – 25 minutes Remove bay leaves. Stir in the basil and balsamic vinegar. Add salt and pepper to taste.
