Peperonata with Balsamico

The peperonata is a typical dish of stewed vegetables. Giovanni Cavalli still remembers with pleasure the peperonata prepared by his mother Maria. It was served as a vegetable side dish or it could be pureed to use as a sauce. Leftovers were used for ensuing meals. The re-heated dish is even more tasty.



Time: 4 hours
Yield: 2-3 SERVINGS
  • Cut all the vegetables into small dice.
  • Warm the olive oil over medium heat in a Dutch oven.
  • Stir in all the vegetables until they are coated with oil and start to sizzle.
  • Stir in the tomato sauce, turn the heat to low and cook for 30-60 minutes.
  • After preparing the sauce, let the cooked vegetables cool down for some hours; then, mash the vegetables with a masher (or use an immersion blender).
  • Set the mixture over medium heat to simmer and cook it down until it has the consistency of cream.
  • Spoon the peperonata into a serving bowl.
  • Season to taste with salt.
  • Drizzle with extra virgin olive oil and Cavalli Balsamico Riserva Nando.
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