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Sicilian Peperonata – A vegan Italian recipe

Looking for an easy and healthy weeknight dinner or a side for meat dishes? Peperonata is a Sicilian classic. Traditionally made with Capsicum and tomatoes it is healthy, low-calorie but still very filling. The Italians say peperonata for dinner gives you nightmares, but that’s only true if you eat a lot of it. Instead eat it with pasta, grilled chicken or as a bruschetta topping! This is also a great recipe for vegans. You don’t find many vegan Italian recipes out there I guess…

Preparation Time: 20 minutes
Baking Time: 30-40 minutes  
Ingredients (serves 6):



  • 1 kg capsicum, use different colours
  • 400 g crushed tomatoes
  • 2 medium sized onions (I suggest red ones)
  • 6 tbsp olive oil
  • 2 cloves garlic
  • 100 ml vegetable stock
  • 100 ml white wine
  • Salt and pepper to taste
  • Some basil leaves

 

Method



  1. Prepare all the ingredients you need: Slice the capsicum (remove the seeds and the white part), slice the onions (both in fine slices), peel the garlic.
  2. Heat the olive oil in a large pan or sauce pan.
  3. Add the garlic cloves, then add the onions – fry them on low heat for 10-15 minutes.
  4. Add the capsicum and mix well with the onions, cover and let simmer on low heat for 15 minutes.
  5. Add the tomatoes, white wine and vegetable stock, if you use tomato passata, don’t add vegetable stock! Let simmer for another 15 minutes.
  6. Add salt, pepper and basil leaves.

How to cut a capsicum quickly:



This post first appeared on Chaos In My Kitchen - Home, please read the originial post: here

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Sicilian Peperonata – A vegan Italian recipe

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