Pepper and anchovy peperonata is a delicious, colorful, and tasty side dish, typical of Italian cuisine. This recipe combines the sweet flavors of peppers with the salty taste of anchovies, creating a flavorful and well-balanced dish. The anchovies give the peperonata an intense flavor and a touch of umami, making it irresistible. It is a versatile side dish that pairs perfectly with many main courses. Pepper and anchovy peperonata is also easy to prepare and requires only a few ingredients.
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Wash the peppers, remove the membranes and seeds, and cut them into strips
In a pan, heat 3 tablespoons of oil, brown the whole garlic cloves, and remove them
Pour the peppers into the pan and brown them over high heat, salt lightly, lower the flame, and cook for about 20 minutes
Add the chopped anchovies, adjust the salt, pepper, and let them season for a few more minutes
Pan
Knife
Wooden Spoon
Italia
| Energy (kcal) | 713.35 |
| Carbohydrates (g) | 1.83 |
| of which Sugars (g) | 1.83 |
| Fat (g) | 78.31 |
| of which Saturates (g) | 11.2 |
| Protein (g) | 0.2 |
| Fiber (g) | 0.5 |
