I don't recall seeing peppers priced quite as cheap as in the last few weeks. The abundance of peppers gave me a chance to make another recipe from Molly Stevens All About Braising. Unlike the Lamb Shanks Braised with Lentils and Curry, this one is quite easy. Peperonata is an Italian stewed pepper dish that tastes great on bruschetta or as an antipasto. While we ate most of it on toasted baguette, the only photos I took were as a relish for a simple pan sauteed chicken breast.
As always I did ad a couple of things to the recipe, in this case some garlic and dried oregano. Since the amount of peppers I had was closer to the three pound mark, I ended up using 1/2 of olive oil. The anchovies in the recipe add a deep savory and salty background flavor and I loved the addition of balsamic vinegar instead of the usual white wine or red wine vinegar.
Anyway......here's what I did.
1/2 Cup Extra Virgin Olive Oil
3 pounds various sweet peppers (do not use green bell peppers) cut into 1/3" strips
1 large onion also cut into strips
2 coves of garlic minced
4 anchovies minced
1/4 tsp red pepper flakes
1/2 tsp dry oregano crushed
2 tb balsamic vinegar
salt and pepper to taste
- Heat the olive oil in a heavy bottomed saucepan or Dutch oven over medium heat and add red epper flakes.
- Add onions and garlic, stir ocasionally until softened. About five minutes or so.
- Stir in the anchovies, oregano, black pepper and a large pinch of salt.
- Add the peppers and combine. Lower the heat to low and braise.
- Check and stir every 10 - 15 minutes. Lower the heat if the peppers are sticking or getting mushy.
- The peppers should be tender after about 45 minutes or so.
- Remove from heat, add balsamic vinegar and taste. Adjust salt and pepper.
- Let cool to room temperature before serving.
I'm thinking that you could find numerous uses for this. Add some fresh herbs to serve with antipasto, use it with meats.......