Peperonata
There are certain tastes that excite me a great deal – tastes I tend to incorporate in my cooking. One of those taste combinations is mixing sweet with sour. I simply love the way those two tastes play together in my mouth, like two kids discovering the coolest playground ever.
This recipe is a treasure I love to make. It’s a simple preparation. It looks beautiful – especially on toasted bread. And if I get the balance right with the vinegar and sugar, the flavor of sweet peppers explodes in my mouth. This recipe can be a bit
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There are certain tastes that excite me a great deal – tastes I tend to incorporate in my cooking. One of those taste combinations is mixing sweet with sour. I simply love the way those two tastes play together in my mouth, like two kids discovering the coolest playground ever.
This recipe is a treasure I love to make. It’s a simple preparation. It looks beautiful – especially on toasted bread. And if I get the balance right with the vinegar and sugar, the flavor of sweet peppers explodes in my mouth. This recipe can be a bit finicky. I need to constantly taste and adjust the levels of seasoning and sweet and sour notes while I’m cooking the peppers. The amounts I list will get you close to how I think peperonata should taste, but you will need to make your own slight adjustments based on the quality of the tomatoes and sweet peppers you use to make the dish. But believe me…if you take the journey, you will discover one of Italy’s hidden recipe gems!
Difficulty: simple
Yield: makes about 4-6 servings