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PEPERONATA

PEPERONATA, TYPICAL OF SOUTHERN ITALY
THE NAME OF THIS SIDE DISH COMES FROM THE BELL PEPERS, WHICH ARE THE MAIN INGREDIENT

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 30 MIN.          COOKING TIME: 30 MIN.          SERVINGS: 4          COST: LOW
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2 RED BELL PEPPERS
2 YELLOW BELL PEPPERS

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3 GARLIC CLOVES PEELED AND CUT IN HALF

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1 CAN DICED TOMATOES

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2 RED PEPPERS CHOPPED

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2 SLICED ONIONS

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BLACK PEPPER 

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SALT TO TASTE

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5 TBLSPOONS EXTRA VERGIN OLIVE OIL

RECIPE

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1) IN A LARGE FRYING PAN PUT OLIVE OIL, GARLIC AND RED PEPPER. PLACE ON MEDIUN HEAT MAKING SURE GARLIC DOES NOT BROWN.

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2) TAKE OUT GARLIC AND THE ONION AND 1 TEASPOON OF SALT.

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3) STIRR AND COOK ABOUT 10-15 MINUTES.

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4) ADD THE BELL PEPPERS.

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5) COOK AT MEDIUM TO LOW HEAT, COVERED.

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6) WHEN THE BELL PEPPERS ARE ALMOST READY ADD THE DICED TOMATOES, SALT AND PEPPER TO TASTE.

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7) FINISH COOKING.

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8) SERVE HOT AS A SIDE DISH WITH ITALIAN BEAD, USE IT TO CONDITION PASTA OR AS AN APPETIZER ON SLICED BAGUETTE.

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES