Piperonata

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Piperonata

1 onion, sliced

2 red peppers

2 green peppers

6 large tomatoes (dark red and very ripe)

2 tablespoons (2 American tablespoons + 2 teaspoons) olive oil

Salt, freshly ground pepper and sugar

1 clove of garlic, crushed

A few leaves of fresh basil

 

 

 

 

Heat the olive oil in a casserole, add the garlic and cook for a few seconds,

then add the sliced onion, toss in the oil and allow to soften over a gentle

heat in a covered casserole while the peppers are being prepared. Halve the

peppers, remove the seeds carefully, cut into quarters and then into strips

across rather that lengthways. Add to the onion and toss in the oil; replace the

lid and continue to cook.

 

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the

water and peel immediately).

Slice the tomatoes and add to the casserole, season with salt, freshly ground

pepper, sugar and a few leaves of fresh basil if available.

 

Cook until the vegetables are just soft, 30 minutes approx.

 

Serves 8-10

 

Author: Chef Darina Allen

Source: IrishAbroad.com

Formatted by Chupa Babi: 03.12.08

 

Chef Darina Allen is founder of the celebrated Ballymaloe Castle cookery school

in East Cork and author of " The complete book of Irish country cooking :

traditional and wholesome recipes from Ireland " (1996).

 

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