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Recipe of the Week: Peperonata (Spicy Pepper Salad)


PHOTO PROVIDED Chef Loretta Paganini

My grandmother used to make this side dish all the time. The aroma would fill the house. My cousins and I used to get into so much trouble for going into the kitchen with a piece of bread and dunking it in the steaming mixture. Also called “frizon” in dialect, it is a spicy hot salad that can be tossed with pasta or rice or served on top of polenta. Serves eight.

2 pounds red and yellow bell peppers, roasted and sliced

2 onions, peeled, roasted and sliced

1 pound ripe Roma tomatoes, seeded, roasted and chopped

1 teaspoon fresh basil, chopped

1 teaspoon sea salt

1/4 cup extra virgin olive oil

1/2 teaspoon crushed red pepper

1 cup tomato sauce

1/8 teaspoon freshly ground black pepper

In a large 12-inch saute pan, heat the oil and add onion, crushed pepper flakes, and red and yellow peppers and cook for five minutes at high heat.

Add tomatoes and salt, cook for five minutes, add tomato sauce. Lower the heat and cook for 25 minutes.

Taste for seasoning and sprinkle with basil.