Peperonata

• Olive oil
• 1 small onion (about 4 oz [120 g]), thinly sliced

In a large sauté pan, heat a large glug of olive oil over medium heat. Add the onion and garlic with a couple of pinches of salt and black pepper, then sweat until soft. Add the white wine and deglaze the pan, allowing the wine to reduce by half, 4 minutes. Add the peppers and stew until soft, 20 minutes. Adjust the seasoning as desired. Peperonata freezes perfectly.