 | |
| Type | Stew |
|---|---|
| Course | Contorno |
| Place of origin | Italy |
| Main ingredients | Bell peppers, tomatoes, garlic |
Peperonata is an Italian vegetable stew typically composed of red bell peppers, tomatoes and garlic.[1] It may be used as a sauce for pasta or served as a side dish to meat and fish dishes.[2] It may be also included as part of a ragù.[3] A Maltese version uses roasted peppers preserved in oil and vinegar.[4]
See also[edit]
References[edit]
- ^ Rachel Roddy (30 October 2015). "A peperonata recipe straight from Rome". The Guardian. Retrieved 7 August 2022.
- ^ Busuttil Nishimura, Julia. "Italian - Peperonata". SBS Food. Special Broadcasting Service. Retrieved 7 August 2022.
- ^ "Lasagne with rich ragu". New Zealand Woman's Weekly. Are Media. Retrieved 7 August 2022.
- ^ "Pass on some peperonata". A Maltese Pantry. 2020-07-05. Retrieved 2024-01-31.