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On the side: Peperonata Rustica

by Stefania Butler, Posted Feb 9th 2006 @ 3:31PM

Is it an antipasto? A side dish? A meal in itself? Peperonata rustica could be all of these things. This savory and tangy saute of peppers, onions, anchovies, and olives is delicious as an accompaniment to meat and poultry, or as part of an antipasti spread. It's great warm or at room temperature, and can even be spooned over grilled bread for a snack. This recipe is a variation of one that my aunt makes. I added zucchini because I had it on hand, but it's great using just beautifully, multi-colored peppers. Best of all, it's ready in no time.

Peperonata Rustica "Zia Gabriella"

extra virgin olive oil
2 cloves of garlic
1/2 medium onion, sliced
2 bell peppers, seeded, ribbed, and sliced
2 zucchini, sliced on the bias
3 oil-packed anchovy fillets
2 ounces small green olives, pitted (15 or so)
1/3 cup of toasted (fresh if possible) bread crumbs
salt and pepper to taste
parsley to garnish

continue reading for method

Heat the garlic and onions in about 2 tablespoons of olive oil in a saute pan over medium-high heat. When onions wilt, add in the peppers and zucchini and stir. Let veggies cook about 5 minutes then add in the anchovies. Stir constantly until anchovies disintegrate, about 2 minutes. Add in olives and bread crumbs and reduce heat to medium. Cook stirring occassionally until peppers are cooked, but still firm, about 5 minutes more. Salt and pepper to taste. Garnish with parsley before serving.

[photo: Stefania Pomponi Butler]

Filed Under: Ingredients, How To, Methods
Tags: america, anchovies, appetizers, bell peppers, bread crumbs, dessert, europe, fish, frying, green olives, hors doeuvres, lunch, peperonata, peperonata rustica, vegetables