Description
Peperonata Pugliese con Capperi is a fabulous traditional Italian dish from Puglia – but versions of it exist across Italy – starring a sautéed mix of bell peppers, onions, capers and celery. And even as a side dish, it’s so colorful it easily becomes the main attraction at almost any dinner table.
Ingredients
Units
Scale
- 2 bell peppers (yellow or red)
- 150 g tomatoes
- 1 onion
- 1 clove of garlic
- 2 tablespoons capers (pickled)
- 1/2 stalk celery
- 4 tablespoons olive oil
- Salt to taste
Instructions
- Prepare Ingredients: Wash the bell peppers, cut them in half, remove the seeds and white membranes, and then chop into pieces. Wash and quarter the tomatoes. Peel the onion and slice it thinly. Peel the garlic clove. Wash the celery stalk and chop it into small pieces.
- Cook Aromatics: In a large skillet, heat the olive oil, add the garlic clove and onion, and cook for about 10 minutes. Remove and discard the garlic clove.
- Cook Vegetables: Add the bell peppers, tomatoes, celery pieces, capers, and a pinch of salt to the skillet. Cover with a lid and simmer over low heat for about 30 minutes, or until the peppers are soft.
- Cool: Leave the dish to cool for about 60 minutes before serving.
Notes
- Storage: Peperonata can be stored in the refrigerator for up to 3 days.
- Serving: You can serve this warm, straight from the pan, but the flavors develop more if it is allowed to cool down before serving.
- Variations: You can use only yellow or only red peppers. Substitute the tomatoes with 200 ml of tomato passata if desired. Optionally, add olives to the mix.
- Prep Time: 10 mins
- Cooling Time: 60 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian