PEPERONATA di peperoni dolci ricetta peperonata

Rapanello

26 Jul 202405:03

Summary

TLDRIn this Italian cooking video, Gabriele shares his favorite version of 'peperonata,' a hearty pepper stew. He demonstrates how to prepare red or yellow peppers, removing seeds and white veins, and suggests using one pepper per person. Gabriele explains the importance of cooking the peppers with onions in olive oil, adding salt, pepper, and a splash of vinegar or white wine for flavor. He also discusses variations, such as adding olives, capers, or anchovies, and shows a creative twist of serving the dish with bread soaked in the sauce. The video concludes with a warm farewell, inviting viewers to share their own peperonata preferences.

Takeaways

🌶️ Gabriele shares his preferred version of peperonata, a popular Italian dish.
🔪 Use red or yellow bell peppers that are more fleshy, and remove the seeds and white filaments.
🥘 Calculate one large bell pepper per person and pair it with a large onion for every two peppers.
🍳 Use two turns of extra virgin olive oil and cook the onion and peppers over medium to medium-high heat for about 7-8 minutes.
🧂 Season with salt and pepper, noting that the peppers will absorb the salt.
🍳 Gabriele uses a cast iron pot, but stainless steel or aluminum pots are also acceptable.
🍲 The peppers can be cut into squares, rhombuses, or strips, depending on preference.
🍅 Add two glasses of passata or tomato puree, and a glass of water to create a sauce that is not too tomato-heavy.
🌿 Add optional ingredients like olives, basil (which should be submerged during cooking), and other variations like bacon, fried eggplants, capers, anchovies, garlic, or chili peppers.
🍞 Gabriele suggests a variation with bread cubes, fried in a pan with oil and garlic, and then mixed into the peperonata.
👩‍🍳 Beatrice, another person in the script, adds her touch by placing the bread on top of the peperonata for an aesthetic appeal.

Q & A

What is the main ingredient of the peperonata recipe described in the transcript?
-The main ingredient is red or yellow bell peppers, which are more fleshy.
How should the bell peppers be prepared before cooking according to the transcript?
-They should be cut in half, and the white filaments and seeds should be removed.
What is the recommended ratio of bell peppers to onions in the recipe?
-One large onion for every two bell peppers.
What type of oil is suggested for cooking the peperonata in the transcript?
-Extra virgin olive oil is suggested for cooking.
What is the recommended cooking method for the onions in the peperonata?
-The onions should be thinly sliced into strips or finely chopped.
What is the suggested way to cut the bell peppers for the peperonata?
-The bell peppers can be cut into squares, rhombuses, or strips, depending on preference.
What is the 'small trick' mentioned in the transcript that makes the peperonata better and more beautiful?
-The transcript does not specify the 'small trick,' but it could be related to the cooking method or the ingredients used.
Can the peperonata be cooked in the oven or with an air fryer according to the transcript?
-Yes, Gabriele confirms that it can be cooked in the oven or with an air fryer, but it won't be exactly the same as stovetop cooking.
What type of vinegar is suggested for adding a special touch to the peperonata?
-Yellow vinegar or apple cider vinegar with a strong flavor is suggested.
How much passata or tomato puree should be added to the peperonata according to the recipe?
-Two glasses of passata or tomato puree should be added.
What is the recommended way to serve the peperonata according to the transcript?
-It can be served with bread, as a topping, or as a side dish, and it can be garnished with fresh basil and olives.
What are some variations of the peperonata mentioned in the transcript?
-Some variations include adding bacon, fried eggplants, capers, anchovies, garlic, or chili peppers.
What is the final touch mentioned for the peperonata in the transcript?
-The final touch is adding a small amount of raw basil and a few olives on top of the cooked peperonata.
What does Gabriele suggest as the best way to taste the peperonata?
-Gabriele suggests tasting the peperonata with a fork, enjoying it like a beast, and not necessarily using hands.

Outlines

00:00

🍝 Gabriele's Authentic Pepperonata Recipe

In this paragraph, Gabriele introduces his preferred version of the Italian dish pepperonata. He emphasizes that while there are many variations, his recipe is unique. Gabriele suggests using red or yellow bell peppers, which are more fleshy, and provides a tip for removing the seeds and white membranes. He also mentions the importance of using the right amount of ingredients, such as one large pepper per person and a corresponding amount of onion. Gabriele then discusses the choice of cooking vessel, recommending a heavy pan like one made of cast iron or stainless steel. He also shares his preference for the shape of the pepper slices and the cooking process, including the use of olive oil, salt, and pepper. The paragraph concludes with a mention of the next steps in the recipe, which involve adding vinegar and wine to enhance the flavor.

Mindmap

Keywords

💡Peperonata

Peperonata is an Italian dish that primarily consists of bell peppers cooked in various ways. It is central to the video's theme as the host, Gabriele, shares his preferred version of the recipe. The script mentions 'la vera ricetta' indicating the authenticity of the method being shared.

💡Carne

The term 'carnosi' refers to the fleshy or meaty quality of the peppers, which is important for the texture of the peperonata. Gabriele suggests using red or yellow peppers that are more 'carnosi' for a better result in the dish.

💡Pistolino

The 'pistolino' is the white pith found inside peppers. Gabriele instructs the viewers to remove it, as it can be bitter and not contribute positively to the flavor of the dish.

💡Cipolla

Cipolla, meaning onion in Italian, is a key ingredient in the peperonata recipe. Gabriele mentions using one large onion for every two peppers, highlighting its importance in the dish's flavor profile.

💡Olio extravergine

Extra virgin olive oil is specified for cooking the peperonata, indicating the preference for high-quality ingredients. Gabriele uses it for sautéing the onions and peppers, which is a common practice in Italian cuisine.

💡Taglio

The 'taglio' or cut of the peppers is discussed in the script, with Gabriele showing a preference for a certain style that involves a thick base and thin, stick-like cuts. This affects the cooking process and presentation of the dish.

💡Sale e pepe

Salt and pepper are fundamental seasonings in the peperonata recipe. Gabriele mentions adding salt to the peppers to help them release their moisture and to enhance their flavor, while also adding pepper for a spicy kick.

💡Padelle di ghisa

Gabriele uses 'padelle di ghisa' or cast iron pans for cooking, which are praised for their heat retention and even cooking. The script mentions that while cast iron is ideal, other materials like stainless steel or aluminum can also be used.

💡Aceto

Vinegar, or 'aceto', is used in the recipe to add a tangy flavor. Gabriele suggests using yellow vinegar or apple cider vinegar, which imparts a unique aroma and taste to the dish.

💡Passata

Passata is a type of crushed or pureed tomato used in Italian cooking. In the script, Gabriele adds two glasses of passata to the peperonata to create a tomato-based sauce without overpowering the main ingredients.

💡Basilico

Basil, or 'basilico', is an aromatic herb used in the recipe. Gabriele淹s method involves adding basil during the cooking process, which infuses the dish with its characteristic flavor.

💡Pane

Bread is mentioned in the context of serving the peperonata, with Gabriele suggesting using stale bread to soak up the sauce. The script also mentions a variation where bread is topped with the peperonata and baked, adding a new dimension to the dish.

💡Sapore

The term 'sapore', meaning flavor or taste, is central to the video's narrative as Gabriele discusses various ingredients and techniques to enhance the taste of the peperonata. The script emphasizes the importance of balancing flavors to achieve the desired 'sapore'.

Highlights

The presenter claims to have a unique recipe for peperonata.

Peperonata variations can be found across Italy.

The presenter's preferred version of peperonata is showcased.

A small trick is promised to make the peperonata better and more beautiful.

Use red or yellow peppers that are meatier.

Demonstration of how to properly cut and deseed the peppers.

One pepper per person is the suggested quantity.

A large onion for every two peppers is recommended.

Extra virgin oil is used for cooking, with a preference for a specific type of pot.

Different cutting styles for peppers are suggested, such as squares or diamonds.

Cooking the peppers and onions on medium to medium-high heat for 7-8 minutes.

Adding salt and pepper to the dish.

The use of white pots made of ghisa is highlighted for their heat retention.

Alternative cooking methods, such as using an air fryer or oven, are discussed.

A strong yellow vinegar or apple vinegar is recommended for flavor.

Passata or tomato puree is added to the dish, along with a small amount of water.

Cooking the dish for about 20 minutes on low heat with optional olives.

Basil is added during cooking, with a preference for it to be submerged.

Different variations of peperonata are mentioned, including those with bacon, fried eggplants, capers, and more.

A unique variation of serving peperonata with bread is introduced.

The presenter emphasizes the importance of cooking the peppers until they are tender but not raw or crunchy.

A final touch of raw basil and olives is added for aesthetic and flavor.

The presenter invites viewers to share their preferred variations in the comments.

A warm farewell from the presenters, Gabriele and Beatrice.