Peperonata

Name: Peperonata
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 tablespoons butter (or use more oil); 2 large onions, thinly sliced; Salt and black pepper to taste; 2 red bell peppers, stemmed, seeded, and sliced; 2 yellow bell peppers, stemmed, seeded, and sliced; 3 cups chopped tomatoes with juice (canned are fine); 1/4 cup fresh basil leaves, roughly chopped

December 14, 2011

A sweet classic, peperonata, like many vegetable stews, is easily varied: add chunks of potato, chicken, or zucchini or some minced garlic; a small chile or a bit of cayenne is also appropriate. Serve it hot as a side dish, warm as a topping for Crostini (page 41), or cold as a relish.

Recipe notes

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