Some say capsicum stew, we say Peperonata! A sweet and sour delectable stew, perfect on its own with bread, or as a stunning side dish.
Recipe by Silvia Colloca!
Ingredients:
- 3 tablespoons extra virgin olive oil
- 4 golden shallots, thinly sliced
- 2 cloves garlic, skin on, bashed with the back of a knife
- 5°Capsicums (red, yellow or green), seeds and membrane removed, cut into strips
- 3 tablespoon white balsamic vinegar
- 1-1/2 tablespoons caster sugar, to taste
- salt flakes
- 1 cup (260 g) tinned crushed tomatoes
- torn basil leaves, to serve
Method:
- Heat the olive oil in a large heavy-based frying pan over medium heat, add the shallot and garlic and cook for 2-3 minutes or until the shallot has softened and the garlic smells fragrant.
- Add the capsicum, vinegar, sugar and a pinch of salt and cook for 1-2 minutes, then pour in the crushed tomatoes.
- Reduce the heat to low, cover with a lid and leave to stew gently for 20-25 minutes.
- Remove the lid and increase the heat to medium-high, then cook for 1-2 minutes to reduce the liquid further. Taste for salt and adjust accordingly.
- Turn off the heat, top with torn basil leaves and serve hot, warm or cold, preferably with sourdough.
