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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.
Recipe by Emporion
Step 1 of 2: 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
Step 2 of 2: 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
| Average values | Per serving250 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,329 kJ318 kcal | 532 kJ127 kcal |
| Fat | 29.58 g | 11.83 g |
| of which saturated fatty acids | 4.2 g | 1.68 g |
| Carbohydrates | 11.43 g | 4.57 g |
| of which sugars | 6.68 g | 2.67 g |
| Fibre | 4.28 g | 1.71 g |
| Protein | 2.48 g | 0.99 g |
| Salt | 1.33 g | 0.53 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel
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. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detected
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