Salento peperonata is a delicious side dish typical of Apulian cuisine. Prepared with peppers, fresh spring onion, black olives, tomatoes, and hot chili pepper, this peperonata is rich in Mediterranean flavors. Slow cooking and seasoning with extra virgin olive oil give this dish an intense and irresistible flavor.
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In a large saucepan, make a base with oil and spring onion, lightly brown, add the peppers in pieces, cherry tomatoes, chili pepper, olives, and water, cover with a lid and cook
At the end of cooking, adjust the flavor if necessary, leaving the sauce rather loose. Serve hot on friselle or bruschetta, or prepare a loaf split into lower and upper halves and fill it with the sauce, then cut it into small slices and enjoy it like a sandwich
Large Saucepan
Knife
Cutting Board
Wooden Spoon
Italia, Puglia
| Energy (kcal) | 43.52 |
| Carbohydrates (g) | 4.55 |
| of which Sugars (g) | 3.11 |
| Fat (g) | 2.47 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 0.93 |
| Fiber (g) | 1.91 |
| Sale (g) | 0.72 |
