Peperonata light
Light peperonata
yeld for 3
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 5 young fresh onions
- 200 g (7 oz) puréed tomatoes
- 2 tablespoons dried chives
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 100 ml (4 fl oz - 1/2 C) white wine
- 4 tablespoons extra virgin olive oil
- Fresh basil
- Salt
- Time:
preparation: 20 minutes
cooking: about 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Choose fleshy peppers. Clean them and remove seeds; wash and cut into thin strips. Clean and chop onions.
Put all the vegetables in a saucepan together with puréed tomatoes, chives, parsley, oregano, wine and 2 glasses
of water. Season to taste with salt and cook over a gentle heat, half-covered, until vegetables are tender. Add other
warm water if necessary and stir now and then.
Meanwhile wash basil. When you switch off gas, add basil, chopped, and olive oil. Stir and serve after few minutes.
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
The author Loretta Sebastiani lives in Italy (IT)
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