Pepperonata - very tasty in season. When the benefits of vegetables are greatest, and the cooking time is minimal. Bright, fragrant dish. It goes well hot with both meat or poultry, and as a chilled snack.
- 500 g red sweet pepper
- olive oil
- 1 red onion, peeled, cut into half rings
- 2 bay leaves
- 3 tomatoes, chopped
- sea salt and freshly ground black pepper
Cut red sweet pepper into squares of 5 cm, put in a saucepan over low heat, pour in olive oil, put pepper, onion, bay leaves. Fry, stirring, for about 15 minutes. Vegetables should give juice.
Add tomatoes, if desired, you can peel them. Season with salt, pepper, simmer over low heat for about 5 minutes. Remove bay leaves.
Put the pepperonata on a plate. Serve warm or chilled.
Cut red sweet pepper into squares of 5 cm, put in a saucepan over low heat, pour in olive oil, put pepper, onion, bay leaves. Fry, stirring, for about 15 minutes. Vegetables should give juice.
Add tomatoes, if desired, you can peel them. Season with salt, pepper, simmer over low heat for about 5 minutes. Remove bay leaves.
Put the pepperonata on a plate. Serve warm or chilled.
