Piperonata
This is one of the indispensable trio of vegetable stews that we always reckon to have to hand. We use it not only as a vegetable but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat and as a filling for omelettes and pancakes.
Serves 8-10
2 tablespoons olive oil
225g (8oz) onion, sliced
a clove of garlic, crushed
2 red peppers
2 green peppers
6 large tomatoes (dark red and very ripe) (use tinned if fresh are out of season)
salt, freshly ground pepper and sugar
a few leaves of fresh basil
Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2-2 1/2cm (3/4 – 1 inch) squares. Add to the onion and toss in the oil; replace the lid and continue to cook.
Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.
