Pepperonata

March 24, 2013

I am a firm believer that every kitchen needs staples. You need those few ingredients that when you are tired and don’t want to leave the house you can still make a delicious meal. Living in Italy, I have discovered another reason why pantry staples are so important…nothing is open on Sunday. This weekend I was fortunate to join a few friends to travel to the Alps. (I can’t believe I just typed that sentence, at what point does this stop being a fairy tale?) We enjoyed the breathtaking views, the delicious regional liqueurs, and the typical cuisine. It was wonderful, but I missed my train back to Bra and was unable to come home until Sunday afternoon. After the long night and the train ride, my stomach was rumbling, my eyes were fighting to stay open and what was in my fridge was what I had to work with.

But when I threw open that door, what to my wondering eyes should appear…a jar of pepperonata! This delicious Italian condiment is perfect cold with cheese or warm with meat or eggs. It has bell peppers, onions, olive oil and if you wish garlic. They peppers are slow cooked till tender and the result is this beautifully colorful dish that is sure to wake the senses and hit the spot. It is easy to make and is wonderful to have a jar just lying around. I encourage you to make this one of your new staples. Enjoy!

Pepperonata:

4 bell peppers (red, yellow and orange)

1 small onion (yellow or white)

1/4 c- 1/2 c oil

salt and pepper

Stem, seed, and rib all of your bell peppers. Julienne your bell peppers and set aside.

In a skillet, heat oil on medium low heat. Add the minced onion and cook until translucent.

Add the bell peppers, and 1 cup of water. Cook until the water has absorbed. Season to taste. Garnish with some fresh parsley and enjoy!