PEPERONATA di peperoni dolci ricetta peperonata

Summary

In 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.