Sardinian Pepper Stew - Peperonata
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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5 large yellow bell peppers
1 1/2 cups tomato sauce
freshly ground black pepper -- to taste
2 tablespoons extra-virgin olive oil
Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire. Place the peppers on the grill until the skins blister black, 35 to 45 minutes. Alternatively, preheat the oven to 450F. Place the peppers in a baking sheet and bake until the skins blister black all over, about 30 minutes. Remove from the heat and, once the peppers are cool enough to handle, remove the skin, seeds, and core and discard. Slice the peppers into lengths. Set aside.
Prepare the tomato sauce. Once the tomato sauce is ready, add the peppers, black pepper, and olive oil and simmer over medium-low heat until dense and soft, 20 to 30 minutes. Serve hot, warm, or at room temperature.
Makes 6 servings
AuthorNote: This Sardinian version of peperonata, a kind of stew dish popular in Southern Italy too, is made only with yellow bell peppers, which are grilled, then braised slightly in a light tomato sauce with a rich extra-virgin olive oil. This recipe is based on a delightful peperonata I enjoyed at the Ristorante Le Lepanto in Alghero on the western coast of Sardinia some years ago. It can be served as an antipasto or, if you make enough, as a vegetable stew.
Cuisine:
"Italian"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
"Sept 2012"
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Per Serving (excluding unknown items): 85 Calories; 5g Fat (46.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 373mg Sodium. Exchanges: 2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0
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