Peperonata

Italian pepper salad

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Cooking of the Mediterranean

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

  • About

This fiery-looking Italian salad tastes mellow and sweet. Serve it with black olives, hard-boiled eggs and anchovies to make a splendid first course. Add Parma ham, follow up with fruit, and you have the best possible lunch for a hot day. Peperonata can also be served hot as a vegetable accompaniment.

Ingredients

  • 250 g (9 oz) red peppers
  • 750 g (

Method

Grill the peppers (or hold them on a fork over a flame, or put them in a very hot oven). When the skins are black and blistered, wrap them in a damp cloth for half an hour. Then remove the thin burnt skin under the cold tap. Cut the flesh into strips. Chop the tomatoes roughly. Reduce to a stew by cooking them slowly at first, and then faster, in the oil, with the garlic and a little seasoning.