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Roasted Peperonata

Roasted Peperonata

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  • 5 large bell peppers (preferably 3 red, 1 orange, and 1 green)
  • 3 tablespoons golden raisins
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, pressed
  • 1 1/2 tablespoons drained capers
  • 1 tablespoon white wine vinegar
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon smoked paprika

Recipe Preparation

  • Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

Recipe by Selma Brown Morrow

Nutritional Content

6 servings, one serving contains: Calories (kcal) 76.2 %Calories from Fat 57.1 Fat (g) 4.8 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 8.0 Dietary Fiber (g) 1.7 Total Sugars (g) 5.6 Net Carbs (g) 6.3 Protein (g) 0.9 Sodium (mg) 67.5Reviews Section

Peperonata (Stewed Savory Peppers) + A Week with "Lidia's Celebrate Like An Italian"

Peperonata (Stewed Savory Peppers), is the first recipe we're making from Lidia Bastianich and Tanya Bastianich Manuali's new cookbook "Lidia's Celebrate like an Italian". We'll host a week sharing some of their recipes, and if a week is not enough there will be others to follow, I assure you!

Song of the day: "Load me up" by Mathew Good Band

This cookbook "Lidia's Celebrate like an Italian" teaches us that food and good company are the simple ingredients to celebrating life the Italian way. Lidia Matticchio Bastianich, chef, TV Star, leads us on a journey to gaining knowledge on everything you need to know from planning a party, barbecue, picnic, or formal function, to how to construct a cheese platter, what deli meats to have, and pairing the right wines and cocktails with foods, adding, of course, the key element of Italian passion and pizzazz, making any meal festive and a celebration.

Pasta Peperonata (Roasted Peppers and Tomatoes)

Pasta Peperonata- A fresh pasta sauce made with only 5 ingredients! Bell peppers, plum tomatoes, garlic, olive oil and basil. The bell peppers and tomatoes are roasted to bring out their full flavor. This light and flavorful sauce is tossed with fusilli for a fast and delicious dish.

I love trying new recipes and new ways to prepare ingredients so when I found this recipe in my recent issue of the Food Network magazine I was so excited to try it! In my research to learn more about what peperonata is I found out it’s typically a dish of stewed peppers, onions and tomatoes and is a Southern Italian dish. We love all things Italian in this house so we were big fans of this recipe!

Bell peppers are the star of this dish! To make the fresh pasta sauce you roast the peppers and plum tomatoes in the oven. In this recipe you broil it for 15 minutes. By doing that you need to keep a close eye on them and turn them often. But if you’d rather you can roast them at 400 degrees for 20 minutes, turn them then roast another 20 minutes. I found this post about roasting peppers from Tori Avey very helpful if you aren’t familiar with roasting peppers.

The sliced peppers and chopped tomatoes are the delicious base for the sauce but garlic, olive oil and basil are added and are the perfect flavorful additions! You toss in fusilli pasta and sprinkle with salt and pepper and drizzle a little olive oil. When I tasted it the first word that came to my mind was fresh. It’s so delicious! We enjoyed this for dinner but today I had it for lunch cold and it was so good! This recipe is amazing because it can either be served warm or cold. If you serve this as a pasta salad you could add a little splash of vinegar for a kick. I was thinking it would make an awesome meal prep recipe at the beginning of the week. It would taste amazing with grilled chicken as well.

Recipe Variations

Cooking time for peperonata can vary from place to place, depending on your preference.

Additional ingredients vary from region to region as well. While the base ingredients typically include sweet peppers, onions, tomatoes and garlic, other ingredients you might include are potato, eggplant (see my Ajvar recipe), olives, capers, zucchini, or more.

Additional seasonings might include lemon, sugar, other herbs, parsley.

If you&rsquore looking for a spicier version of this recipe, consider adding in some hotter peppers, like red jalapeno peppers, serrano peppers, even habaneros or Scotch Bonnets. Those will really spice things up!

You&rsquoll also find peperonata spelled &ldquopepperonata&rdquo, which is more of an Americanized spelling, though each spelling is correct. Regardless of how you decide to spell it, it&rsquos crazy delicious!

Game-changing roasted peperonata

This molten, charred, tangy peperonata boasts a full house in the power quadrant of flavour - salt, fat, acid and heat. It scores ten across the board. If you’re a fan of softer, more subtle flavours scroll on by!

A classic peperonata stewed on the hob can be a touch too limp and slimy for our taste and while sweet and tangy, it misses our favourite flavour complexity - char. For us, a roasted peperonata (which then softens in the residual heat of the oven, as you’ll see) offers the best of all worlds - soft, sweet, yielding peppers, with the complexity of a little roasted char.

We add sliced garlic at the beginning to roast, deepen and sweeten, and freshly minced garlic with the sherry vinegar at the end for just a little hit of that fierce pungency. Playing with two very different expressions of garlic helps to layer in flavour and build what we think is the tastiest peperonata around!

Earmark this one for some long overdue summer entertaining! It can be made well ahead and served warm or room temperature. It’s the perfect bruschetta topping, or serve it with our cacio e pepe chickpeas, as we did here. The bowlful is quite something.

Choosing organic when it comes to peppers makes a big difference to their flavour this dish relies on the red peppers having inherently good flavour so seek out organic if possible.

This recipes serves 2 as a main course, or 4-6 as a bruschetta topping with salads etc.


The roasted peppers and capers in peperonata make the condiment perfect for topping meatballs or used in a sandwich. A small amount of fresh plum concentrate helps to brighten flavors and extend the refrigerated shelf life.


680 g / 1 1/2 lb bell peppers, red, orange, and/or yellow (about 4 peppers)

170 g / 6 oz fennel, trimmed and sliced (about 1 bulb)

30 g / 2 TB extra virgin olive oil

10 g / 1 TB capers, soaked, drained

100 g / 1 cup yellow onion, sliced

1 g / 1/4 tsp red pepper flakes

30 ml / 1 TB red wine vinegar


Preheat the oven to 400F [200C]. Line a rimmed baking sheet with parchment paper.

Put the peppers on the prepared sheet and roast for 15 minutes. Turn the peppers and roast them until the peppers are charred and soft, 15-20 more minutes.

Return the peppers to the bowl, cover tightly with plastic wrap, and let sit for 10 minutes. Remove the skins, core, and seeds, and slice the peppers into strips.

In a skillet over medium heat, warm the olive oil. Fry the capers briefly, then stir in the onion, fennel, fennel seeds, red pepper flakes, and salt. Cook until the onions are soft, about 5 minutes.

Add the vinegar and concentrate and stir in the peppers. Cook for a few minutes to evaporate the liquid, then taste for the seasoning, adjusting with more salt or vinegar as needed. The peppers can be served warm or at room temperature or stored in the refrigerator for up to 2 weeks.

In Umbria region they use only green bell peppers to make Peperonata Umbra. It’s a tasty and genuine side dish made with green bell peppers, white onions and very ripe tomatoes. For this reason this dish is called “la Bandiera”, or “the Flag”, because green, white and red are the colors of the Italian flag.

Unlike the traditional peperonata, “la Bandiera” requires a longer cooking which serves to make the dish more creamy.

Grilled Lamb Chops with Peperonata

These garlicky grilled lamb chops are brightened up with a quick stew of bell peppers, onions, olives, and wine.


1 rack lamb chops
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
8 cloves thinly sliced garlic, divided
6 mint leaves, leaves picked and chopped
4 sprigs thyme, chopped
1 large sprig rosemary, leaves picked and chopped
3 yellow bell peppers, cut into 1/4-inch strips
3 red bell peppers, cut into 1/4-inch strips
2 red onions, cut into 1/4-inch strips
Kosher salt
1/4 cup chopped pitted black niçoise olives
1/2 cup white wine (such as pinot grigio)
1/2 cup balsamic vinegar
One 14-ounce can whole San Marzano tomatoes, crushed by hand and liquid drained
4 basil leaves


Marinate the lamb: cut the rack into 8 chops. In a bowl, mix together 1/4 cup extra virgin olive oil with 3 cloves thinly sliced garlic and the chopped mint, thyme, and rosemary. Rub the marinade over the lamb chops and let them sit in the refrigerator overnight. Remove the lamb chops from the refrigerator at least 30 minutes before cooking.

Make the peperonata: in a medium sauté pan set over medium heat, add 3 tablespoons extra virgin olive oil. Add both peppers and onions and sweat for 10 minutes, stirring occasionally. Season to taste with salt and pepper. Add the remaining sliced garlic and the black olives and cook for 5 minutes more. Add the white wine and reduce until the pan is dry. Add the balsamic vinegar and reduce until the pan is dry. Add the tomatoes and stir to combine. Lower the heat to medium-low and cook, stirring occasionally, until the peperonata has reduced, about 10 minutes. Taste and adjust seasonings. Roughly chop the basil leaves and add them to the peperonata right before serving.

While the peperonata is reducing, preheat a medium sized cast iron skillet over high heat. Season the lamb chops on both sides with salt and pepper. Place the chops flat side&ndashdown in the heated pan and cook them on one side until golden brown, about 3 to 4 minutes. Flip each chop and cook for another 3 to 4 minutes until medium&ndashrare (125˚F to 130˚F on a meat thermometer).

To serve, plate 2 lamb chops per plate and spoon the peperonata over the top.

Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 5 red bell peppers, cut into 1/2-inch strips
  • 2 large white onions, halved lengthwise and thickly sliced crosswise
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon fennel seeds, coarsely chopped
  • One 28-ounce can peeled Italian tomatoes, drained and chopped
  • 1/2 cup Peppadew peppers (4 ounces), sliced (see Note)
  • Salt and freshly ground pepper
  • 2 whole chickens (4 pounds each), cut into wings, thighs, drumsticks and breasts

Preheat the oven to 350° and set a rack in the center. In a very large skillet, heat the olive oil. Add the bell peppers and onions and stir until coated with olive oil. Cover and cook over high heat, stirring occasionally, until the peppers and onions are slightly softened, about 8 minutes. Stir in the garlic and fennel seeds and cook until fragrant, about 2 minutes. Add the tomatoes and Peppadews and season with salt and pepper. Pour the contents of the skillet into a large roasting pan.

Season the chicken all over with salt and pepper and arrange the pieces skin-side up in the roasting pan. Roast for about 45 minutes, until the chicken is tender and cooked through. Turn on the broiler and broil the chicken for about 10 minutes, until the skin is browned and crisp. Transfer the chicken to a platter.

Set the roasting pan over 2 burners and cook over high heat until the pan juices are reduced slightly, 7 to 8 minutes. Spoon the vegetables and juices into a deep platter, arrange the chicken on top and serve.

  • 2 tablespoons extra virgin olive oil
  • 1⁄2 clove of garlic, finely grated
  • 1⁄2 teaspoon chilli flakes
  • 1⁄2 – 1 teaspoon sea salt flakes
  • 1 x 400g tin of cannellini beans, drained and rinsed
  • 1⁄2 lemon, zest only
  1. Preheat the oven to 180°C fan/200°C/gas 6.
  2. Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then transfer to the oven and roast for 50 minutes. If after half an hour it looks as though the peppers are catching a bit too quickly, turn the heat down a fraction.
  3. Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
  4. Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 160°C fan/180°C/gas 4 and cook for a further 10 minutes.
  5. Taste and adjust the salt and pepper as needed, adding a little more olive oil if you wish, then remove the bay leaves and rosemary sprigs and serve piled on to toasted bread. This tastes even better the next day, so it’s well worth making in advance and reheating.


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