Antonio Carluccio

Stewed Peppers

Peperonata

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Invitation to Italian Cooking
An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

  • About

‘This is a typically Piedmontese dish based on peppers, tomatoes, onions and celery You could add garlic to the mix if you liked, and a final garnish of fresh basil leaves. Peperonata is usually eaten as a side dish with meat or fish but, perhaps curiously, it is also served as an accompaniment to polenta.’

Ingredients

  • 1 medium onion
  • 2 large red sweet peppers
  • 2 celery stalks, with leaves

Method

Prepare the vegetables. Chop the onion, seed and dice the red peppers, slice the celery, and skin and roughly chop the tomatoes.

Heat the oil in a large frying pan. When hot, fry the onion until it begins to turn colour then add the peppers and celery. Fry together for 2-3 minutes. Now add the tomatoes and turn the heat down so that you slowly simmer the vegetables until they are reduce