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Recipe by Emporion
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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Step 1 of 4: Wash the peppers, remove the membranes and seeds, and cut them into strips
Step 2 of 4: In a pan, heat 3 tablespoons of oil, brown the whole garlic cloves, and remove them
Step 3 of 4: Pour the peppers into the pan and brown them over high heat, salt lightly, lower the flame, and cook for about 20 minutes
Step 4 of 4: Add the chopped anchovies, adjust the salt, pepper, and let them season for a few more minutes
In summary: Not suitable for vegans · Not suitable for vegetarians · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 2,936 kJ702 kcal |
| Fat | 78.39 g |
| of which saturated fatty acids | 10.98 g |
| Carbohydrates | 1.83 g |
| of which sugars | 1.83 g |
| Fibre | 0.5 g |
| Protein | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
