Recipe - Peperonata with Balsamico

Vegetables

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.

Ingredients:

3 tablespoons of Villa Manodori Tuscan Extra Virgin Olive Oil
4 red and green bell peppers, seeded and ribs removed
2 carrots, scraped
1 large boiling potato, peeled
1 medium onion, peeled
1/2 cup of tomato sauce
1/2 cup fava, gigante or cannellini beans
Sea salt to taste
Cavalli Balsamico Riserva Nando to taste Cavalli "Riserva Nando" Balsamico

Preparation:

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.