Peperonata is an Italian traditional dish that’s made with an assortment of bell peppers or capsicums, with tomato sauce and basil. There are a thousand uses, like bruschetta, on top of creamy polenta, for your pasta sauce, on toast with eggs, goat cheese, on pizza, on potato, on rice etc. I just love it on crusty sourdough bread with a little olive oil and freshly torn basil leaves.
It’s totally delicious, and tastes even better the following day. So make a big batch of it, freeze half ready to use for quick meals. I can make a pasta meal in 15 minutes using Peperonata, how convenient is that!
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