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Peperonata
Italian pepper salad
- Serves
4–6
- Difficulty
Easy
By Jane Grigson
Published 1991
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 750 g 1¾
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.
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