Pepper alla Romana

• 6 large peppers
• ½ Spanish onion, finely chopped
• 1 clove garlic, finely chopped

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.