Peperonata

Peperonata created by Peter Steriti

Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry.  It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs.  My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out.                 As the name implies, its dominant ingredient is sweet and colorful bell peppers.  Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes.  It’s finished either with red wine, northern Italy, or wine vinegar in the south.  In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.       

Ready In:
3hrs 30mins
Serves:
Units:

ingredients

directions

  • Peter’s Garlic Oil, add olive oil to a butter melting pot. Remove rough end of garlic cloves and slice each in half lengthwise.  Do not remove skin.  Place them in the pot with oil. Add Tuscany seasoning and red pepper flakes.
  • Place on medium heat until the olive oil begins to lightly sizzle.  Reduce heat, maintaining a low simmer.  It will take several hours before garlic richly tans and becomes soft and sweet.  You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove garlic skins when released.
  • Fully char peppers on all sides.  Start by placing peppers on grill grate top side down followed by bottoms then grill sides.  Be careful not to pierce peppers so all of their wonderful juices are retained.  Place in a tray with sides for additional protection while cooling.
  • Peel and cut onion in ¼ inch slices. Brush with garlic oil and char both sides on the grill.
  • When peppers have cooled, remove charred skin over a large bowl to capture juices released. Break peppers in half by hand.  Remove core and seeds.  Don’t be concerned when some fall into the liquid.  Cut peppers in ½ inch strips lengthwise.
  • Over medium heat with the oil from Pete's garlic oil, finishing cooking onions by sauteing them in a large pot until translucent.  Add tomatoes, a few grinds of black pepper, the remaining pinch of red pepper flakes, vinegar, basil and juices from the pepper.  When mixture begins to boil, lower heat and cover, maintaining a simmer.  In about 15 minutes remove cover and stir in peppers and the pot roasted garlic cloves.  Stir occasionally until much of the liquid is condensed.  Salt to taste.  Cool to room temperature.  You can refrigerate, even overnight until ready to eat.  Serve at room temperature, warm or hot.
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RECIPE MADE WITH LOVE BY

@Peter Steriti
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@Peter Steriti
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"Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry.  It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs.  My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out.                 As the name implies, its dominant ingredient is sweet and colorful bell peppers.  Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes.  It’s finished either with red wine, northern Italy, or wine vinegar in the south.  In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.       "

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  1. Peter Steriti
    Peperonata Created by Peter Steriti
  2. Peter Steriti
    Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry.  It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs.  My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out.                 As the name implies, its dominant ingredient is sweet and colorful bell peppers.  Flavors become wonderfully complex after simmering with onions, tomatoes, garlic, olive oil, herbs, seasoning, and a hint of heat from a pinch of red pepper flakes.  It’s finished either with red wine, northern Italy, or wine vinegar in the south.  In addition to peppers, I also grill onions, use "fire roasted" tomatoes and "Pete's Garlic Oil" (pan roasted garlic and flavor infused olive oil). Can be made well ahead and refrigerated and reheated to desired temperature.       
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