Peperonata
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Peperonata
  Italian  
Last updated 6/12/2012 12:50:18 AM. Recipe ID 11771. Report a problem with this recipe.
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      Title: Peperonata
 Categories: Italian
      Yield: 6 Servings
 
      3 tb Olive Oil
      1    Clove Garlic
      5    Sweet peppers, red, green,
           And yellow
      3 md Onions
      2 c  Plum tomatoes
      1 ts Salt
           Freshly ground black pepper
    1/3 c  Dry white wine
 
  Put the olive oil in a large pot (with a cover) over medium heat. Cut
  the garlic in half, add it to the oil, saute it to a golden brown,
  and then discard it. Cut the peppers open and discard their cores and
  stems, and slice them into long thin strips.  Cut the onions into
  quarters and cut off the bit of core at the bottom of each quarter.
  Add the peppers and onions to the flavored olive oil and cook
  briskly, stirring constantly. As soon as they start to wilt, add the
  tomatoes, salt and a few grinds of pepper. Stir well, and when the
  mixture is back to a boil, reduce the heat and cover the pot.  Simmer
  for 15-20 minutes, stirring occasionally. Then raise the heat, add
  the wine, stir and boil uncovered 5 minutes, or until the sauce has
  condensed a bit and the vegetables have cooked. Serve hot or cold.
  
  




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Recipe ID 11771 (Apr 03, 2005)

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