La Peperonata

La Peperonata is a very traditional mediterranean side dish found all over Italy. It goes extremely well with meat and fish, and is La Peperonatacommonly found to be addictive (or that may just be me). In addition, my version of the peperonata won over the picky tastes of my brother, Alex, who never eats anything with “vitamins and minerals”!

My recipe includes potato to add thickness in the texture of this “pepper salad”, along with a sprinkle of breadcrumbs for increase. I don’t eat it as a side. La peperonata is a main dish to me, just because it always outshines all other foods on the table. But it should be served as a side dish, even though I tend to eat it as an entree. I’m matto. 

Level: Medium, Time: 35 minutes

La Peperonata

  • 4 Sweet Peppers (yellow, orange, red)
  • 2 medium Eggplants
  • 2 medium Zucchini
  • 1 medium or small Russet Potato
  • 3 medium Yellow Onions
  • 3 cloves Garlic
  • dash of Red Pepper Flakes
  • 4 Roman Tomatoes
  • Fresh Basil (can be substituted with Thyme)
  • 1/3 cup Water
  • 1/3 cup Olive Oil
  • 1 cube Chicken Bouillon (12 g)
  • 3 tbsp. Bread Crumbs
  • Salt (to taste)

Bring a small pot filled 1/2 with salted water to a boil over the stove.

Peel the russet potato and then dice it into chunks. Add this to the boiling water and let cook on medium-high heat soft enough to mash. About 10 minutes. Once done, take the cooked potato out of the water and set aside.

Russet Potato

Diced PotatoBoil Potato

While the potato cooks, dice the zucchini, eggplant, and peppers in the fashion you prefer.

Zucchini

 

Eggplant

 

Yellow and Orange Pepper

Thinly slice the yellow onions.In a large pot on low-medium heat, sauté the garlic and red pepper flakes in the olive oil until the garlic softens. About 2 minutes. Careful not to burn the garlic.

Yellow Onion

Sautee the Garlic

Add the  yellow onions. Stirring often, cook over medium heat until the yellow onions caramelize.

Caramelized Yellow Onion

While the pot simmers, dice the tomatoes and add them to the pot.

Peperonata

Add the basil or thyme, chicken bouillon, and water to the pot. Let simmer until vegetables are boiled down and soft.

Thyme

(Note: If you don’t have basil, you can tie a bundle of thyme together and throw it in. Be sure to take it out before the bundle falls apart.)

Finish the dish off with the mashed potato and bread crumbs. Stir in. Add salt to taste.

Add the Potato

Serve with a nice side of meat of fish. Or you can eat it as is, like I do! Buon Appetito!

La Peperonata

 

 

 

 

One response on “La Peperonata

  1. I hope this note finds you well. I am a food writer/cookbook author working on a book about kid-chefs, kid-food activists. I saw your blog and was wondering if you’d be willing to chat about possibly being in the book. Parental permission is absolutely required.

    The book is a traditional cookbook, distributed nationally and published by RODALE PRESS. It will be out late next year or early 2015.

    The participants must all be under 17 at this time so they are no older than 18 at the time of publication. In addition to a mini-bio about the interviewee, I include an original recipe.

    I am happy to forward my bio by way of professional introduction. The way I’m conducting interviews is by written questionnaire first and follow up as needed. You can email me at the attached address or at raminsnewbook@gmail.com

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