I love peppers! Their strong taste, crunchy texture, not to mention bright, yellow, red or green colors, give joy to the mind and palate. Here I propose the recipe of the super `peperonata` that my grandmother cooked, simple and appetizing with the touch given by anchovies and the garlic. Thank you Grandma for this precious inheritance !
Ingredients for 4 people
- 6 peppers of different colors
- 4 tablespoons extra virgin olive oil
- 2 cloves
- 7/8 anchovies
- Salt
- white wine vinegar
Preparation
- Wash and clean the peppers by removing seeds and filaments, then cut them into small pieces.
- In a pan put the oil, the aglio and the anchovies. If you want you can add a leave of sage.
- On a gentle heat let it fry until the anchovies have melted well
- Remove the garlic and the sage, add the cut peppers
- Adjust salt.
- Cover with a lid and let the peppers cook over a very sweet heat until they are tender and the sauce nice narrow (it will take at least a couple of hours)
- At the end of cooking add 1 teaspoon of vinegar; let evaporate by cooking a few more minutes then turn off.
The pepper is good both warm and cold. The next day is spectacular!! Make sure you have some fresh bread in the house for the slipper!
A variant to this recipe is added, once the peppers begin to wither, two, three tablespoons of tomato puree. In this case, the vinegar should not be added at the end of cooking.
