"Peperonata" recipe

“Peperonata” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 3.96*

Cost/portion: UK/£ 0.99*

Utensils you will need

One chef knife
One paring knife
One chopping board
One pestle and mortar
One 4 to 5lt saucepan
One frying pan
Cooking string

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Red and Yellow Pepper - 950gr (about 7 or 8)

  • Parsley sprigs - 20gr

  • "Suited garlic”cloves - 2

  • Extra Virgin Olive Oil - 40gr

  • Thyme sprigs - 2 [part 1 of 2]

  • Black Pepper Corns - 2gr

  • Shallots - 110gr

  • Salt - a pinch

  • Beefheart Tomatoes - 500gr

  • Water - 2.5l

  • Thyme sprigs - 2 [part 2 of 2]

  • Salt - 2gr

Instructions

  • 1.
    Washing and preparing the vegetables and the parsley

    • Red and Yellow Pepper - 950gr (about 7 or 8)
    • Parsley sprigs - 20gr
    • Water - 2.5lt

      Put the saucepan on a high heat with 2.5lt of water and let it come to the boiling (step 1 - pic. A).
      Meanwhile, thoroughly wash the peppers and the beefheart tomatoes and set aside (step 1 - pic. B).
      Thoroughly wash the parsley and gently wash it using a kitchen towel. Separate the leaves and make a small bouquet garni with the stalks. Set aside (step 1 - pic. C).

  • 2.
    Frying the base with herbs and shallots

    • Suited Garlic - 2 cloves
    • Extra Virgin Olive Oil - 40gr
    • Thyme sprigs - 2 [part 1 of 2]
    • Black Pepper Corns - 2gr
    • Shallots - 110gr
    • Salt - a pinch

      Put the frying pan on a low gentle heat with the extra virgin olive oil, the garlic cloves, two thyme sprigs and the parsley stalks. Let the oil slowly gain in flavour (step 2 - pic. A).
      Finely crush the black pepper corns with pestle and mortar and set aside (step 2 - pic. B).
      With a paring knife, cut off the top end of the shallot, peel off the tunics and clean the roots. Then, with a sharp chef knife, cut the shallots into a fine brunoise (step 2 - pic. C).
      Add the shallot brunoise to the frying base, stir evenly and season with a pinch of salt (step 2 - pic. D).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Emptying, cutting and cooking the peppers

    • The washed peppers

      Cut off the peppers’ ends, then make a vertical cut on its side (step 3 - pic. A).
      Put the pepper flat on the chopping board, insert the blade through the cut you just made and drive the knife from the right to the left keeping the blade flat while unrolling the pepper and cutting off the inner membrane and seedy core (step 3 - pic. B).
      Cut the pepper stripes into small regular chunks and do the same with the ends (step 3 - pic. C).
      Take the dried thyme and parsley sprigs out of the frying pan, then add the peppers and stir evenly. Slightly increase the heat and let them cook for about 20 to 25 minutes, stirring gently frequently and not allowing them to brown and stick to the bottom of the pan. If needed, put the heat back to the minimum (step 3 - pic. D).

  • 4.
    Adding the peeled tomatoes

    • Beefheart Tomatoes - 500gr
    • The hot water in the saucepan - 2.5lt

      With a paring knife, cut the larger tomatoes’ skins at the bottom end. When the water is starting boiling, drop the tomatoes in. Keep them in until the skins start shrinking and detaching: the timing will depend on both the water’s temperature and the size of the tomatoes (step 4 - pic. A).
      Peel the tomatoes using the paring knife and a fork (step 4 - pic. B).
      Carve the cores and scape off the seeds (step 4 - pic. C).
      Cut the tomatoes into thin fillets and add them to the peppers in the frying pan (step 4 - pic. D - E).

  • 5.
    Seasoning and adding the minced parsley

    • Thyme sprigs - 2 [part 2 of 2]
    • Salt - 2gr
    • The crushed black pepper
    • The parsley leaves

      Season with salt and black pepper, and add the rest of the thyme sprigs (step 5 - pic. A).
      Stir evenly and let it cook for about 15 minutes, so that the tomato will dissolve into a sauce. Meanwhile, finely mince the parsley leaves and set aside. When ready, take the pan away from the heat and add the parsley to the “peperonata”. Stir evenly and let it rest for a couple of minutes before serving (step 5 - pic. B).

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Instructions

  • 1.
    Washing and preparing the vegetables and the parsley

    • Red and Yellow Pepper - 950gr (about 7 or 8)
    • Parsley sprigs - 20gr
    • Water - 2.5lt

      Put the saucepan on a high heat with 2.5lt of water and let it come to the boiling (step 1 - pic. A).
      Meanwhile, thoroughly wash the peppers and the beefheart tomatoes and set aside (step 1 - pic. B).
      Thoroughly wash the parsley and gently wash it using a kitchen towel. Separate the leaves and make a small bouquet garni with the stalks. Set aside (step 1 - pic. C).

  • 2.
    Frying the base with herbs and shallots

    • Suited Garlic - 2 cloves
    • Extra Virgin Olive Oil - 40gr
    • Thyme sprigs - 2 [part 1 of 2]
    • Black Pepper Corns - 2gr
    • Shallots - 110gr
    • Salt - a pinch

      Put the frying pan on a low gentle heat with the extra virgin olive oil, the garlic cloves, two thyme sprigs and the parsley stalks. Let the oil slowly gain in flavour (step 2 - pic. A).
      Finely crush the black pepper corns with pestle and mortar and set aside (step 2 - pic. B).
      With a paring knife, cut off the top end of the shallot, peel off the tunics and clean the roots. Then, with a sharp chef knife, cut the shallots into a fine brunoise (step 2 - pic. C).
      Add the shallot brunoise to the frying base, stir evenly and season with a pinch of salt (step 2 - pic. D).

      Note about cutting the shallot into brunoise

      With a paring knife, chop off the tip of the shallot. Clean the routs, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the shallot together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 3.
    Emptying, cutting and cooking the peppers

    • The washed peppers

      Cut off the peppers’ ends, then make a vertical cut on its side (step 3 - pic. A).
      Put the pepper flat on the chopping board, insert the blade through the cut you just made and drive the knife from the right to the left keeping the blade flat while unrolling the pepper and cutting off the inner membrane and seedy core (step 3 - pic. B).
      Cut the pepper stripes into small regular chunks and do the same with the ends (step 3 - pic. C).
      Take the dried thyme and parsley sprigs out of the frying pan, then add the peppers and stir evenly. Slightly increase the heat and let them cook for about 20 to 25 minutes, stirring gently frequently and not allowing them to brown and stick to the bottom of the pan. If needed, put the heat back to the minimum (step 3 - pic. D).

  • 4.
    Adding the peeled tomatoes

    • Beefheart Tomatoes - 500gr
    • The hot water in the saucepan - 2.5lt

      With a paring knife, cut the larger tomatoes’ skins at the bottom end. When the water is starting boiling, drop the tomatoes in. Keep them in until the skins start shrinking and detaching: the timing will depend on both the water’s temperature and the size of the tomatoes (step 4 - pic. A).
      Peel the tomatoes using the paring knife and a fork (step 4 - pic. B).
      Carve the cores and scape off the seeds (step 4 - pic. C).
      Cut the tomatoes into thin fillets and add them to the peppers in the frying pan (step 4 - pic. D - E).

  • 5.
    Seasoning and adding the minced parsley

    • Thyme sprigs - 2 [part 2 of 2]
    • Salt - 2gr
    • The crushed black pepper
    • The parsley leaves

      Season with salt and black pepper, and add the rest of the thyme sprigs (step 5 - pic. A).
      Stir evenly and let it cook for about 15 minutes, so that the tomato will dissolve into a sauce. Meanwhile, finely mince the parsley leaves and set aside. When ready, take the pan away from the heat and add the parsley to the “peperonata”. Stir evenly and let it rest for a couple of minutes before serving (step 5 - pic. B).

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