Peperonata

When bell peppers are stewed with onion, garlic, tomatoes, and a little vinegar, their flavor softens and sweetens. This dish is common all over northern Italy, where it has different names depending on the region. Peperonata may be served as a contorno (it is particularly good with a rich fish, such as mackerel, or pork sausages). It may be served hot or at room temperature.

If serving with fish, season the peppers more aggressively with additional vinegar.

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