Red & Green Pepper Peperonata
|Peppers||1 Pound (Red And Green)|
|Olive oil||5 Ounce (1/2 Wine Glass)|
|Garlic||2 Clove (10 gm)|
|White vinegar||1 Tablespoon|
1 Hold the peppers over a flame until the skin blackens and wrinkles, then peel it off. Cut the peppers in two, remove the seeds and white fiber and slice peppers thinly and evenly. Wipe the slices.
2 Heat the oil in a large pan on gentle heat.
3 Meanwhile, peel and chop the garlic and onions. Put them into the hot oil and brown, stirring with a wooden spoon, over low heat. Then add the bay leaves and sliced peppers. Cook slowly, stirring from time to time, for 15 minutes.
4 Meanwhile, boil water in a pot.
5 Immerse the tomatoes for 30 seconds in this boiling water, then drain, put into cold water and then peel them. Cut them in quarters and remove the seeds.
6 Add the tomatoes to the peppers, with salt and pepper. Stir, then cover and leave to stew slowly for 30 minutes.
7 Three or four minutes before the cooking is completed, add the vinegar to the vegetable mixture. Increase the heat, and cook until the liquid reduces and thickens, stirring all the time so that the peregrinate does not stick to the bottom of the pan.
8 Pour the mixture into a salad bowl and leave to cool completely before serving.