Peperonata

This week we’re talking about Peperonata, a delicious snack (just like you are) from Southern Italy. It combines fried bell peppers, capers, and olives; you can serve it as a side dish or as aperitivo with sourdough bread. This dish is very special to the Pasta Bro and me as our Nonna made it every Sunday when we visited. These food memories are so beautiful, and you’ll find more recipes like this and so much more in my debut cookbook, available November 8th. Make sure to pre-order it now so you can get cooking as soon as it’s available!

Peperonata

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Ingredients

5 tablespoons olive oil
2 pounds bell peppers sliced
2 tablespoons capers
1 cup olives Gaeta or Kalamata, pitted
A scrunch of pepper
A pinch of salt
1 Burrata optional, for serving Sliced bread (optional, for serving)
A bunch of basil leaves optional, for serving

Method

Add olive oil to a medium size pan and set over high heat. Once simmering, toss in bell peppers. When the peppers start to turn golden, add the olives, capers, a scrunch of pepper, and a pinch of salt. Reduce heat and let cook for 15 minutes until very soft.
If desired, serve as crostini by toasting bread in a little olive oil and topping with fried peppers, torn burrata, and fresh basil.