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peperonata

ingredients

servings

4

Sunflower oil

to taste

Iodized salt

to taste

Black pepper

to taste

Extra virgin olive oil

3 spoons

Bouillon cube, vegetable flavour

1 unit

Red tomatoes

3 unit

Red onions from Acquaviva delle Fonti

1 unit

Potatoes

4 unit

Yellow peppers

2 unit

Red peppers

2 unit

Side Dishes from Italy

peperonata

peperonata

vegan source of C vitamins high in potassium with good fats

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

peperonata

Peperonata is a delicious dish that can be served hot or cold, or as a sauce for pasta.

peperonata step 1

step 1

Peel the potatoes and cut into pieces, wash and clean the peppers, cut them in half first,

peperonata step 2

step 2

Remove the central stem, with a boxcutter, depriving them of the white parts inside, wash under running water to remove away any seeds that are found inside of the pepper, then cut into strips

peperonata step 3

step 3

For one thing, fry the previously cut potatoes and set aside.

peperonata step 4

step 4

Prepare the oil in the oil pan, where you bake the peppers, put the sliced ​​onion, let it cook on medium heat for a few minutes

peperonata step 5

step 5

Add tomatoes reduced to cubes, cook stirring using a wooden spoon

peperonata step 6

step 6

Add the sliced ​​peppers and fried potatoes, salt and pepper, add the nut, cover with a lid and cook over a flame, low, but not at idle speed for about 1 hour and a half, stirring

peperonata step 7

step 7

Add baking in a half cup of water, in case you too dry.

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