Peperonata

Peperonata

Peperonata is a simple and versatile Italian recipe containing fresh capsicums. This traditional Peperonata recipe can be enjoyed hot or cold, over crusty bread, alongside meat, or even as a pasta sauce. 

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy

Ingredients

  • 4 red capsicums, sliced lengthways
  • 400 g tin Mutti Polpa Finely Chopped Tomatoes
  • Salt and pepper
  • chilli flakes
  • dried oregano
  • olive oil
  • crusty bread

Peperonata can be enjoyed either hot or cold, however serving it at room temperature offers maximum taste and flavour.

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Method

  1. In a large fry pan, heat a drizzle of olive oil on medium heat.
  2. Add capsicums and fry for approximately 10 minutes or until the capsicums have begun to soften. Season with salt and pepper, and add a sprinkle of chilli flakes and oregano.
  3. Stir in the tin of tomatoes. Reduce heat, cover with a lid, and simmer for 30-40 minutes. Occasionally give the capsicums a stir, and once they have become soft and silky, remove from the heat.
  4. Serve peperonata with a generous drizzle of olive oil and fresh, crusty bread.

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Also made with: Polpa


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