More of a sauce than a vegetable dish, peperonata is the classic accompaniment to bollito misto. It is also great with grilled steaks, lamb chops, or pork chops, especially with some good crusty bread. Do not be concerned about overcooking the peppers. When the peperonata is done, the peppers should be so tender they almost melt in your mouth. The pinch of crushed red pepper is meant to give the dish a little liveliness. If you’d like it spicier, increase the amount.
This dish can be made 1 to 2 days ahead and kept in the refrigerator. Gently reheat with a couple tablespoons water.
© 2005 Giuliano Hazan. All rights reserved.