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Sicilian Peperonata
This Sicilian peperonata recipe is to die for. Simple and super delicious, it will automatically add a twist to your menu!
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Course:
Appetizer, Side Dish
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
86
kcal
Author:
Guido Pedrelli
Ingredients
▢
1
green sweet pepper
extra large
▢
1
red sweet pepper
extra large
▢
1
yellow sweet pepper
extra large
▢
5
tomatoes
deseeded
▢
1
handful
Italian black olives
deseeded
▢
50
grams
capers
▢
5
anchovy fillets in oil
drained
▢
1
white onion
finely chopped
▢
2
cloves
garlic
crushed with the skin on – if the skin comes off, discard it
▢
2
tablespoons
chopped parsley
▢
3
tablespoons
white vinegar
▢
3
tablespoons
white wine vinegar
▢
Salt and freshly ground black pepper
▢
Extra virgin Italian olive oil
Instructions
▢
Deseed all the peppers, remove the stems and cut length ways into medium chunks.
▢
Do the same to the tomatoes.
▢
Heat the
nonstick pan
and add a good splash of olive oil to sauté the onions until they are a light golden color.
▢
Add the tomatoes and the peppers and cook on a medium to high heat until everything just starts to wilt.
▢
Now add the garlic, not before because burnt garlic tastes awful.
▢
Put the lid on the pan and simmer for about 15 minutes until everything is well wilted.
▢
Remove from the heat, stir with a wooden spoon to make sure nothing got stuck, not that it should because there should still be some liquid left.
▢
Add vinegar and the olives now and stir -fry for about 10 minutes until the liquid is a little syrupy.
▢
The anchovies are stirred in now with the capers, the parsley and a good amount of freshly ground black pepper.
Notes
If you feel like it, you can throw in a handful of toasted pine nuts – it’s delicious!
Calories:
86
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
3
mg
|
Sodium:
443
mg
|
Potassium:
613
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
2585
IU
|
Vitamin C:
143.3
mg
|
Calcium:
48
mg
|
Iron:
1.4
mg
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