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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017



Posts : 26734
Thanked : 1361
Join date : 2013-01-12


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


Be the first to Write a Review
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


  • 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

Wine Pairing

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


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.

Related Tips

    Current date/time is Tue 21 Nov 2017, 3:15 pm