La Bandiera

The Flag


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This Umbrian bell pepper stew is almost a purée by the time it has been cooked gently for almost 40 minutes, but it is really delicious either as a side dish with meat or as part of an antipasto. It can even be added to beaten eggs and turned into the most flavoursome frittata, and is also good with cheese melted on top of it. The name of the dish is thought to refer to the brightness of the bright and strident like a red flag.


  • 450 g/1 lb ripe tomatoes
  • 45 ml/3 tbsp extra virgin olive oil
  • 1 onion, sliced
  • 450 g/1 lb red bell peppers, seeded and sliced
  • sea salt


  1. First, peel the tomatoes. Place them in a large heatproof bowl and cover them with boiling water. Leave for about 30 seconds, then carefully drain them. The skins should peel off easily. Chop the flesh, discarding the seeds.

  2. Put the oil in a pan and fry the sliced onion for 10 minutes, or until it is softened but not browned.

  3. Add the sliced bell peppers, stir, and cook for 10 minutes.
  4. Add the chopped tomatoes, season with salt and stir well.
  5. Simmer the mixture gently over a low heat, stirring frequently, for 30 minutes, or until the peppers and tomatoes have softened completely.