Pepperonata, an Italian stewed pepper dish, is absolutely succulent… but it’s never better than when made with just-picked sweet bell peppers. The end of summer and fall is the peak season for peppers, so this is the time of the year when I love to make this scrumptious dish.
The traditional recipe is made with onions, peppers, tomatoes and olive oil. But to preserve the essence of the peppers, I make my pepperonata without tomatoes. Instead, the peppers are slow-simmered on their own with a white wine reduction and fresh thyme.
This sauce is superb served warm with buffalo mozzarella (which melts and mingles with the sweet juices of the peppers!) and a slice of crusty bread to soak it all up. But it also makes a wonderful side dish or sauce for pastas.
Enjoy this bite-sized demo!
Here’s wonderful hors d’oeuvre with exotic Japanese peppers: Marinated feta with pan-roasted shishito peppers and olives!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.