PEPERONATA: Easy & Delicious Mediterranean Bell Pepper Dish

Welcome to “TortellinoTime.” Today, we’re diving into the heart of South Italian cuisine with a dish that’s as colorful as it is delicious—Peperonata. This classic recipe is a close cousin to the famous Caponata, but with a simpler focus on the vibrant flavors of bell peppers. Whether you’re a fan of Italian food, a home cook looking to expand your Mediterranean recipe repertoire, or simply someone who loves fresh, seasonal vegetables, this video will guide you through every step. We’ll talk about the best types of peppers to use, how to bring out their natural sweetness, and share some tips on variations that can make this dish uniquely yours. Peperonata is a dish that’s perfect for summer but can be enjoyed year-round, and I’m excited to share this authentic Sicilian recipe with you. So grab your ingredients, and let’s get cooking.

Key Chapters
00:00 – Peperonata vs. Caponata: What’s the Difference?
00:33 – Cooking the Onions
02:07 – Adding the Peppers
02:24 – The Role of Vinegar in Peperonata
03:04 – Choosing the Right Tomatoes
03:52 – Adding Olives and Optional Ingredients
04:23 – Cooking Tips and Final Adjustments
05:05 – Serving Suggestions and Final Thoughts

List of Ingredients
2 white onions, finely chopped
4 bell peppers chopped into 1-inch pieces
70 ml white wine vinegar
1 tin (500g) plum tomatoes (or fresh tomatoes if available)
4 tablespoons green pitted olives
Fresh basil leaves
Extra virgin olive oil
Salt, to taste

Cooking Instructions
Start by finely chopping two white onions. Choose white onions for their sharpness, which balances well with the sweetness of the peppers. Then, chop four bell peppers into 1-inch pieces. Be sure to remove all the seeds and white pith to avoid bitterness.

Heat a splash of olive oil in a large pan over medium heat. Add the chopped onions and let them sizzle. Cover the pan and lower the heat to medium, allowing the onions to soften and release their flavors.

Once the onions are translucent and fragrant, increase the heat slightly and add the chopped peppers to the pan. Stir well, then cover the pan again and reduce the heat. Allow the peppers to cook gently for about 5 minutes.

Measure out 70 ml of white wine vinegar and add it to the pan. The vinegar will bring a slight tang to the dish, which is a signature element of peperonata. Increase the heat to let the alcohol from the vinegar evaporate fully.

If using canned plum tomatoes, roughly chop them before adding them to the pan. If you’re using fresh tomatoes, even better—just chop and toss them in. Keep the heat relatively high to ensure everything mixes well and starts to reduce.

Stir in about 4 tablespoons of green pitted olives. If you have sun-dried tomatoes stored in olive oil, feel free to add a few pieces for an extra depth of flavor. Let everything cook together, allowing the flavors to meld.

After about 20 minutes of simmering on medium-low heat, taste the peperonata. Adjust the salt if necessary, remembering that the dish will taste even better when it’s cold. If you prefer your peppers softer, you can let it cook for an additional 5 to 10 minutes depending on your peppers.

Once the peperonata is cooked, stir in some fresh basil leaves and a drizzle of raw olive oil. This final touch adds a fresh and vibrant flavor. Serve the peperonata warm or let it cool, which many believe enhances its flavors even more. It’s perfect as a side dish or with some fresh bread.

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