Peperoni in Brusco, Marinated Bell Peppers

A reader recently wrote to ask, “I am harvesting my Asti peppers and want to make peperonata. I have several recipes, including yours, that use tomatoes. Are there any without tomatoes in them?”

Peperonata is stewed bell peppers, and I do include tomatoes in them. Always have, and never thought about why. So I looked through a bunch of cookbooks, and discovered that so does everyone else: Some call for less, and others more, but  tomatoes are a constant presence in peperonata.

I did find a couple of other uses for peppers that I’m going to try, including Peperoni in Brusco, Marinated Bell Peppers. This is a Piemontese recipe, and rather than have you marinate the peppers in the olive oil most recipes call for, has you marinate the peppers in vinegar before serving them. A tasty antipasto!

To serve 6:

  • 6 bell peppers of the color you prefer
  • 1/4 cup olive oil
  • A heaping tablespoon of minced parsley and basil
  • A clove of garlic, minced
  • 3 anchovy fillets, boned and rinsed
  •  1 tablespoon pickled capers, rinsed
  • 1/4 cup red wine vinegar

Begin by stemming, seeding, and ribbing the peppers, before cutting them into broad rectangular strips that will lie flat.

Heat the oil in a broad skillet, and briefly cook the peppers, turning them once or twice; they should be done but not soft. Sprinkle the remaining ingredients over them and cook for another couple of minutes. Remove them to a platter, spooning the pan drippings over them, let them cool, and they’re ready to serve.

Yield: 6 servings marinated bell peppers.

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Categories: Antipasti and Starters, Bell Peppers, Piemontese recipes, Ricette Piemontesi

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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