Peperonata stems from sun-drenched southern Italy and involves slowly stewing sweet bell peppers and onions with garlic and herbs. It’s an Italian classic, but one afternoon in the kitchen I threw in some spicy chorizo and hearty potatoes and have cooked it the same ever since. The ingredients span a little further then Italy, but it’s still the kind of dish that whisks you off to the Mediterranean in a tumbling medley of sun-ripened, rich flavours. It’s a dish with real depth and warmth, and a complete joy to cook.
There are a lot of vibrant, punchy flavours in this dish, but cooking them separately, slowly and at different stages allows the flavours to remain vibrant but balanced.
This requires a little more attention and care then others recipes. But apart from regularly stirring, it’s an effortless dish that uses familiar ingredients that most will have in their kitchen already.
My recipe is a firm family favourite, and a great one to whip up if you’re having friends over. I recommend enjoying it alfresco with a glass of red. And described to guests in an Italian accent.
Ingredients | Serves 2
- 500g of New potatoes, cut in half
- Olive oil
- 3 bell peppers, deseeded and sliced
- 2 Red onions, thinly sliced
- 100g Chorizo
- 2 garlic gloves, finally chopped
- Leaves of 3 sprigs of thyme
- 2tbsp red wine vinegar
- 50g grated Parmesan
- Garlic aioli to serve
- Boil the potatoes in salted water for 10-15 minutes until tender. Remove from the water and drain.
- Meanwhile, heat some oil in a frying pan on a low heat and add the onions and a pinch of salt, stirring often to ensure they don’t brown or stick. Heat for approx. 10 minutes until softened and then remove from the pan and put aside for later.
- Once the peppers are completely soft, pour in the cooked onions, sliced chorizo, paprika and red wine vinegar and leave to cook for another 2 minutes or until the vinegar has boiled away.
- Sprinkle the Parmesan over the potatoes and stir on a medium heat for a minute until well coated.
- Combine the potatoes with the peperonata in a large bowl and serve with garlic aioli.