Loretta Sebastiani

By: Loretta Sebastiani
     

Light peperonata ( Peperonata light )

Our original home cooking

difficulty: easy

time: preparation: 20 minutes
cooking: about 30 minutes

calories: (kCal)

Ingredients / Serves 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
Difficulty:
easy recipe
Time:
preparation: 20 minutes
cooking: about 30 minutes
How many calories in a serving?
Calories: XX (kcal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Download free PDF version (115 download).

Nutrition facts

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.