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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Peperonata

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Peperonata Empty Peperonata

    Post by Lobo Sun 24 Jan 2016, 1:01 am

    Peperonata Img7l
    Peperonata
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    Prep Time: 15 minutes
    Cook Time: 75 minutes
    Servings: 4
    A combination of bell peppers, tomatoes, onions and garlic cooked in olive oil, peperonata is a popular dish on the island of Sicily, in southern Italy. Peperonata is often served as an accompaniment to meats or fish.






    • 9

    Ingredients:


    • 1/2 cup olive oil
    • 2 red onions, thinly sliced
    • Salt and freshly ground pepper, to taste
    • 4 garlic cloves, thinly sliced
    • 8 bell peppers (any combination of yellow, orange and red), seeded and
        cut into thin strips
    • 6 tomatoes, seeded and chopped
    • 1/4 cup capers, rinsed
    • 4 tsp. red wine vinegar
    • 1/2 cup chopped fresh basil
    • 4 bread-crusted fish fillets for serving
    • Chopped fresh flat-leaf parsley for garnish

    Peperonata Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In the stovetop-safe insert of a slow cooker, or in a sauté pan over medium-high heat, warm the olive oil. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are soft but not browned, about 6 minutes. Add the garlic and cook for 1 minute more. Add the bell peppers, tomatoes, capers and vinegar and stir to combine.

    Transfer the insert to the slow-cooker base; if you used a sauté pan, transfer the bell pepper mixture to a slow cooker. Cover and cook on high according to the manufacturer's instructions until the peppers are soft, about 1 hour. Stir in the basil.

    Divide the peperonata among 4 individual bowls and top each with 1 fish fillet, breaded side up. Garnish with parsley and serve immediately. Serves 4.
    Williams-Sonoma Kitchen.

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