Fish with saffron
178 recipes
peperonata
ingredients
servings
4
Red peppers
1000 grams
Garlic
1 wedge
Onions
1 unit
Anchovies
4 fillets
Black olives
50 grams
Capers
1 spoon
Vegetable broth
400 mL
Homemade tomato sauce
400 mL
Oregano
1 teaspoon
Extra virgin olive oil
3 spoons
Iodized salt
to taste
Black pepper
to taste
single courses from Italy - Sicilia
peperonata
peperonata
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Flavors and traditions
preparation
step 1
Prepare the vegetable broth with 1 nut or vegetables
step 2
Rinse and chop the peppers roughly
step 3
Slice the onion thinly
step 4
Flavor 3 tablespoons of oil with a peeled garlic clove remove it and put the onion, making it brown slightly
step 5
Add the anchovies, melt it and after a few minutes add the peppers with the vegetable broth
step 6
When the peppers have absorbed the broth pour tomatoes add the capers and olives
step 7
Season with salt, a black pepper griddle and oregano
step 8
Cook for another 20 minutes and serve
