Peperonata

[weinoo]

With any number of people expressing a dislike for bell peppers (green being the major offender, red another), and with references to pepperonata sprinkled throughout the forums, why not a dedicated topic?

 

Also, I just made a batch. Simple, classic Italian flavors. Fucking delicious.

 

Get over pepper problems and make this!

[heidih]

And your method is? I don't dislike the taste, I just don't want to re-taste it all day. A physical issue versus a taste aversion.Mild but unpleasantside effect. All hot chiles I like adjvar - used to be a regular in my fridge.  I bought it but this recipe gives the idea. https://www.seriouseats.com/ajvar-serbian-roasted-red-pepper-sauce-recipe

[Darienne]

  On 1/30/2023 at 10:55 PM, weinoo said:

Also, I just made a batch. Simple, classic Italian flavors.

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We love peppers.  Use them, all colors, in our salads every second supper.  I've made Pepper Soup a number of times.  And they, of course, end up in all kinds of dishes.

 

I'd never heard of Pepperonata before.  Your recipe, please.

[blue_dolphin]

I always think of peperonata as something to make with a bounty of summer produce. I like the recipe in Six Seasons. Found it online here. 

[weinoo]

This recipe for peperonata is fairly classic.  And fairly stolen from this book (acknowledged as such)...

 

 

In which it is called "Peppers Roman Style."

 

To know more (than you really need to know), well - why not Serious Eats?

 

It's also spelled pepperonata.

[Anna N]

  On 1/31/2023 at 10:32 PM, weinoo said:

This recipe

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To me it is very unfortunate that the illustration is not in the least in accord with the description of the finished dish. 

"Cover and let cook, stirring and checking occasionally, until the peppers have melted down into very soft, silky stew and the tomatoes have broken down into a thick sauce...."

[Duvel]

  On 1/31/2023 at 10:32 PM, weinoo said:

This recipe for peperonata is fairly classic.  And fairly stolen from this book (acknowledged as such)...

 

 

In which it is called "Peppers Roman Style."

 

To know more (than you really need to know), well - why not Serious Eats?

 

It's also spelled pepperonata.

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One question to all - the two recipes vary in one important aspect: the inclusion (or omission) of vinegar. For me, the sweet & sour aspect was always the hallmark of peperonata. In fact - at least in my head - it was was differentiated the dish from the similar French or Spanish vegetable stew ...

 

So: vinegar or no vinegar ?

[Mjx]

 

  On 2/1/2023 at 8:56 AM, Duvel said:

 

One question to all - the two recipes vary in one important aspect: the inclusion (or omission) of vinegar. For me, the sweet & sour aspect was always the hallmark of peperonata. In fact - at least in my head - it was was differentiated the dish from the similar French or Spanish vegetable stew ...

 

So: vinegar or no vinegar ?

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The standard recipes don't include vinegar, but in some regions (according to the recipes, Abruzzo and Sicily) it's sometimes added, and some recipes mention the option of doing an agrodolce version.

[Susanwusan]

Do any of you leave the seeds in?

[Mjx]

  On 2/2/2023 at 7:04 PM, Susanwusan said:

Do any of you leave the seeds in?

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For peperonata, the peppers are sliced into strips, so the only way to include the seeds would be to put the stripped core beside the strips during cooking.

[Duvel]

  On 2/2/2023 at 7:04 PM, Susanwusan said:

Do any of you leave the seeds in?

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From the peppers or the tomatoes ?

[weinoo]

Obviously, the peppers get seeded.  I believe I used canned diced tomatoes in my recent prep, which are probably diced with the seeds.

[Susanwusan]

From the peppers.  I'd always heard that they could cause tummy upset, but in recent years I read that they could be included (flavour? texture?).