On the side: Peperonata Rustica

by Stefania Butler (Subscribe to Stefania Butler's posts)
Posted Feb 9th 2006 3:31PM
Filed under: Lunch, Hors D'oeuvres, Snacks, Dessert, Vegetables, Fish, Recipes, Frying, How To, America, Europe

Print Email More

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 methodHeat 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]

Tags: anchovies, bell peppers, bread crumbs, green olives, peperonata, peperonata rustica

Comments [1]

Permalink

Print Email Twitter Facebook Digg AIM Share

Reader Comments (Page 1 of 1)

3-16-2006 @ 2:24AM

danny said...

i love this stuff i constantly make it at home and

Add your comments

Please keep your comments relevant to this blog entry. Email addresses are never displayed, but they are required to confirm your comments.

When you enter your name and email address, you'll be sent a link to confirm your comment, and a password. To leave another comment, just use that password.

To create a live link, simply type the URL (including http://) or email address and we will make it a live link for you. You can put up to 3 URLs in your comments. Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

#	Blogger	Posts	Cmts
1	Slashfood Editor	78	0
2	Alexa Weibel	48	2
3	Sarah LeTrent	32	0
4	Hanna Raskin	28	0
5	Emily Farris	17	0
6	Jennifer Lawinski	15	0
7	Sara Bonisteel	14	0
8	Michael Thomas Hastings	10	0
9	David Koeppel	7	0
10	Jennifer Iserloh	7	0
11	Jose Ralat Maldonado	6	1
12	Joshua M. Bernstein	5	2
13	Mike Pomranz	5	1
14	John Devore	4	0
15	LeNell Smothers	4	0
16	Erin Meister	4	0
17	Max Shrem	4	0
18	Lisa Schweitzer	3	0
19	Sarah Christine	3	0
20	Kristine Hansen	3	0

Blogger

Posts

Cmts

Michael Thomas Hastings

In Divorce Battles, Dads Are Getting Custody Best Toys of 2009: Toddlers and Preschoolers Hospitals Keeping Kids Away to Ward Off Flu	Ali Lost 100 Pounds and Kept it Off for Five Years Heidi Klum Hits The Runway After Baby Thanksgiving Dinner Satisfaction And Perfect Portion Control: Time to Celebrate
Caudalie Premier Cru Anti-Aging Cream - I Tried It! Shu Uemura Essence Absolue: Why The Freak Out? Around the Web: Wipe out Cellulite with Marshmallows And Swarovski Crystals for Men	Robin Thicke Has Baby Names All Picked Out Sexual Hijinks Abound in Adam Lambert AMA Performance Steve Perry Talks About 'Believin'' on 'Glee,' 'Sopranos'
Would You Live in a Knitted House? How to Dispose of Paint Get the Look for Less: A Fall Tablescape	Molly Mutt Dog Bed Duvet Giveaway Poll: Who Is Your Favorite Famous Dog? Playing Baby Otters; Baby-Making Manatees