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Before reading further, say "Pepperonata" three times fast! Do not worry, we will wait. Okay, now back to your regular regular recipe reading. But what is the magic dish described by this twister language of a word? Well, this dish is better described as a trifecta of magical pepper and is loved by the Italians andItalian food Toxicomen, the same. The pepperonata is spicy, tangy and sweet sliced ​​peppers. You can serve it with pasta, salads or sandwiches. This adds a beautiful pop of spices and flavor pretty much everything and everything he touches. And although you can, of course, use any color of pepper in your heart and mouth, it's nice to have a little variety to give this dish deliciously a palace of color with the delicious tastes that he will add to your food palace. So there is a little pleasure to pick up peppers in all the different colors, ideally a red, yellow, green and orange part, ideally on the coolest market you have also access. The cooler ingredients, the Mitheuse Pepronata.

Is about 3 cups

You will need

1 tablespoon of olive oil
2 clovesGarlic
1/2 c. Tea of ​​red pepper flakes
3 bell peppers, cut into 1/2 "pieces
2 c. Soup of red wine vinegar
Black salt and pepper

How to do it

1. Heat olive oil in a large stainless steel pan or a jump stove over medium-high heat.
2. Add the garlic cloves and pepper flakes and cook just long enough to infuse oil, about 1 minute.
3. Mix in the peppers and cook, stirring from time to time, until the peppers are soft and slightly blisted (the best way to do it is a screaming pan).
4. Add the vinegar and cook a minute. Season with salt and pepper.
5. Storm closely covered in the refrigerator up to 1 week.

Eat

Pepper your pepperonata:

You know we love a good variation on a classic. This pepperonata recipe is excellent, but that says you can not add or subtract some variations to make this recipe. The food is preferable when we keep it exciting. Are you a meat eater? Add some pieces of minced sausage. Do you want to spice up a little more? Cut a Jalapeño pepper into the mixture.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!