Peperonata

Peperonata

By
From
Meat
Serves
6
Photographer
Dean Cambray

Nonna tells me that she often made this sweet pepper stew for my mum while she was pregnant with me, so that I would have red hair … and it worked!

Ingredients

Quantity Ingredient
2 red peppers
2 green peppers
2 tablespoons olive oil
1 garlic clove, peeled and sliced
salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup basil leaves, roughly torn
1/4 cup parsley, roughly chopped

Method

  1. Preheat the oven to 220ºC. Rub the peppers all over with the olive oil and place them in a roasting tin with the garlic. Season generously and cover with aluminium foil. Roast for 15–20 minutes until the skins are blistered.
  2. Transfer the peppers to a bowl and cover with plastic wrap. Reserve the roasting juices and garlic from the pan. When the peppers are cool enough to handle, peel off the skin and slice away the seeds and pith. Cut them into strips, about 1 cm wide, and transfer to a mixing bowl. Add the reserved roasting juices and garlic to the bowl, together with the extra-virgin olive oil. Scatter on the fresh herbs, and toss gently to combine. Taste and adjust the seasoning before you serve.
Tags:
Meat
Adrian
Richardson
La
Luna
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