It hasn’t been lost on me that my last few recipes have been tomato-heavy. Apparently that was what I was fancying for the last few weeks. It’s been hot and summery and tomatoes taste the best in hot weather.
But for this week’s recipe I tried out something I’d never had before, Peperonata, which is an Italian side dish. I decided to serve this with sausages and new potatoes.
For this recipe I halved a recipe I found which was intended for 4 people.
This recipe is so super easy:
You fry 1.5 cloves of garlic (which has been thinly sliced) and 1/2 an onion in oil for around 8 minutes until they’re golden. I have lazy garlic which is diced, so I just used that.
For this recipe I used one yellow bell pepper and one red sweet pointed pepper, both sliced into strips.
These were added to the pan and cooked for 5 minutes.
Then you add vinegar (0.5 tbsp), passata (63ml) and season it. The recipe then states you need to simmer the whole lot for 25 minutes.
I personally feel that what was in the pan was too dry to simmer, and 25 minutes was a little too long. But I persevered!
Once the whole lot had cooked down, I removed it from the heat and stirred in a handful of fresh basil and some sliced black olives.
And this is the finished article! The flavours and textures were very good. I liked the basil and olives, as they added a nice texture and freshness.
As you can see, it’s a little dry-looking and thankfully the peppers added some moisture, however I feel like if I make this again I’ll make enough for 4 because I think by halving the amount it reduced the required amount of liquid to cook it all properly.
This tasted really good, but there wasn’t enough punch of flavour to make it ‘delicious’. I think I’d like to try making it one more time to see if I can get it right, and then decide if it’s something I’d like to have regularly.
I give this recipe 6/10