Peppers Tomatoes and Onion Stew: Peperonata - Real Italian Kitchen

Peperonata is a traditional italian dish from southern Italy, but it's widely prepared all over, even in Tuscany, which is where I'm from! 

On my last trip home my grandmother (Nonna Mimmi'), shared with me her recipe, and I would like to share it with you! 

If you've never made it before I suggest you follow the step by step video tutorial, it's really helpful. 

I hope you enjoy it and if you try it don't forget to post a picture of it in the comment section or on our community FB page Facebook.com/realitaliankitchen

Enjoy! 

Valentina

RealItalianKitchen

Simple Side - Roasted Peppers

Here's a very simple way to cook peppers.

Ingredients:
4 peppers

See? I told you it was simple!

Put the peppers on a non stick baking pan, set the oven on 400F/200C, when the oven is warm throw them in and cook them until the skin starts to blacken.

Once they're done wrapped them in aluminum foil, that way they it will be easier to peel them.

Let them set in the closed aluminum foil a little while, then peel the skin off (don't burn yourself).

Get rid of the green part and the seeds that are inside the peppers. 

Now you can season them in many different ways: I like them with oil, balsamic and garlic, I leave them in the fridge marinating for a few hours and them eat them lukewarm. They go very well with Polpette, grilled meats, Cotoletta, and also just a nice piece of Pecorino cheese! 

Experiment and Enjoy! 

Valentina

Real Italian Kitchen