Peperonata
Region: Italy, Sardinia
Category: Stews
Season: Any
Difficulty: Easy
This Sardinian version of peperonata,
a dish popular in southern Italy too, (3)LO.jpg)
is made only with yellow bell peppers that are
grilled and braised slightly in a light tomato sauce and rich extra-virgin
olive oil. This recipe is based on a
delightful peperonata I enjoyed at the Ristorante La Lepanto in Alghero
on the western coast of Sardinia.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 1:30 hours
5 yellow bell peppers
1 1/2 cups tomato sauce
Freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1. Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire. Alternatively, preheat the oven to 450 degrees F.
2. Place the bell peppers on the grill until the skins blisters black, 35 to 45 minutes or place the peppers in a baking pan and bake until their skin blisters black all over, about 40 minutes. Remove, and once the peppers are cool enough to handle, remove and discard the stem, skin, and seeds. Slice the peppers lengthwise into strips. Set aside.
3. Prepare the tomato sauce if you haven't already done so. Once the tomato sauce is ready, pour it into a large skillet and add the bell pepper strips, black pepper, and olive oil and simmer, stirring occasionally, over medium-low heat for 20 to 30 minutes. Serve hot or at room temperature.
Posted: 10/03/2007
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