Peperonata

Recipe Author: 
Andrew Carmellini
Recipe Serves: 
8
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 2 Tablespoons olive oil 
  • onion
  • 2 garlic cloves
  • 1/4 cup peppadew peppers
  • 1teaspoon Piment d’Esplette (chili flakes can be substituted)
  • 1/4 cup Tacchiata olives (Kalamata or Nicoise can be substituted)
  • 1 bay leaf
  • 2 Tablespoons red wine vinegar
  • 1 stalk rosemary
Recipe Instructions: 

Preheat the oven to 450 F. Remove the stems from the peppers. Place in a bowl and drizzle with the olive oil. Season with salt and pepper. Place the peppers on a sheet tray lined with foil and put in the oven, turning the peppers so as to avoid over-coloring. When the skin blisters on all sides, remove the peppers from the oven. Place them in a bowl and immediately cover with plastic wrap. Place the bowl in the refrigerator in order to let the peppers steam and cool at the same time. (Note: Usually there is a good amount of “pepper liquid” in the bottom of the bowl left over from the steaming — add this to the peppers when you put them in the oven for extra flavor.) When the peppers are cool, remove them from the bowl, reserving the leftover liquid in the bowl. Split the peppers and remove the seeds and the peel. Cut them into strips and reserve.

Heat the olive oil in a medium saucepot. Sweat the onions until they are soft and translucent. Add the garlic, peppers and Piment d’Esplette and cook for 1 minute. Add the pepper juice, peppadews and herbs. Cover and bake in the oven at 375 F for 15 minutes to combine the flavors. Remove from the oven and season with the vinegar, salt and pepper.