Pepper alla Romana


  • 6 large peppers
  • ½ Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lard
  • 4 tomatoes, peeled and chopped
  • 2 tablespoons tomato purée
  • ¼ pint dry white wine
  • salt and freshly-ground black pepper


Wash peppers; remove stalks and seeds and slice thinly. Sauté finely-chopped onion and garlic in olive oil and lard until golden. Add peeled and chopped tomatoes, tomato purée and dry white wine and simmer for 5 minutes.

Add sliced peppers and salt and pepper, to taste; cover pan and simmer gently for 30 minutes, or until peppers are tender, adding more liquid if necessary.