Peperonata - Rustic Italian Pepper Stew

As promised or said the post earlier, here's the peperonate recipe.
I made this italian stew a few times before but the different with this one are the peppers. The are special italian small peppers, called Papacella napoletana (describtion see my post "pepper-chili-dip"). They are as said smaller, tastier and a little bit spicer but sweet than normal ones. They are various in color and are all riped. They grew in italy and are different to tell from other peppers, therefore only the real Napoleans in italy can really make the difference. (thats how its been said).

What can be better trying new peppers than making only a pepper stew? The bought peperonata are usually made with sugar (too much) witch I don't like but if you feel like add a little sugar, still good just gives a sweet touch to the peperonata witch can be very good, when you can adjust it for yourself ;) I tried different kind of peperonate and still I love the unsweeted version better. But tastes are different.

If you got problems with digesting the pepperskin (as I do) roast the peppers in the oven till you can unpeel them, then continue with the direction below, just that the cooking time will be less!!! Note this!!

If you like a more stomach-filling stew just add some potatoes or serve the peperonate poured over cooked and halfed Potatoes pieces. The various kind to serve this dish are big, but only the one below is the real original way italian serve it - plain with bread!

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Peperonata - rustic italian pepper stew

Serves 4-6

Ingredients:

500g mixed red, green and yellow peppers (cored and deseeded)

1 large onion (peeled and finely chopped)

2 to 4 cloves garlic (peeled and finely chopped)

600g plum tomatoes (peeled and finely chopped. )

400g tin of chopped plum tomatoes

salt and pepper (to taste)

oregano and oregano flowers
 

Directions:

Cut the peppers into strips. Warm the oil in a large frying pan or a wok, that has a lid and then add the peppers, onion and garlic. Cover and stew for 30 minutes.

Add the fresh tomatoes and the tinned tomatoes, and season to taste with salt and pepper. Leave to simmer over a gentle heat, uncovered, for 20 to 30 minutes.

Allow to cool before serving, and garnish with oregano leaves and/or flowers. Serve with crusty bread for a light lunch or supper.

Note:

The peppers must be sweet and ripe. Don't brown the onion, just let it soften to a pale golden colour. The texture of the peppers and onions should be silky and soft enough to crush between your fingers. The stew will mellow when left in the fridge for a day or two.

A simple Italian classic that brings out the best in fresh peppers. Can be prepared ahead of time as the flavours intensify. Makes a perfect accompaniment for any family meal, or a main meal for vegetarians when served with crusty bread.