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.
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