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.

Transcripts

play00:05

oggi peperonata Gabriele la vera ricetta

play00:08

unica ce l'ho solo io non è vero perché

play00:10

in Italia paese che vai peperonata che

play00:12

trovi io ti faccio vedere la mia

play00:14

versione preferita e in più alla fine ti

play00:16

faccio vedere un piccolo trucchetto che

play00:18

fa la differenza Per farla più buona e

play00:20

più bella usa i peperoni rossi o gialli

play00:23

che sono più carnosi li tagli a metà non

play00:25

buttare via mezzo peperone quando hai

play00:27

trovato il pistolino qui lo tiri un

play00:29

pochino e lui Sal via da solo con un

play00:30

coltellino tira via i filamenti bianchi

play00:33

due colpetti per far saltar fuori tutti

play00:35

i semini calcola un peperone per ogni

play00:38

persona peperone grande e una cipolla

play00:40

grossa ogni due peperoni una padella o

play00:43

una pentola due giri di olio

play00:45

extravergine La cipolla va tagliata a

play00:47

striscioline sottile ma se la preferisci

play00:50

tritata va benissimo Gabriele hai usato

play00:52

una pentola di ghisa Sì ma va bene anche

play00:54

d'acciaio d'alluminio quella che c'hai

play01:01

i peperoni li puoi tagliare a quadratoni

play01:03

a rombi a spicchi come vuoi a me piace

play01:06

questo taglio qui faccio la falda Un po'

play01:08

grossa e poi la taglio tipo bastoncini

play01:10

di quasi 1 cm di

play01:14

larghezza Aggiungi peperoni alla cipolla

play01:16

che è ancora

play01:20

cruda fuoco medio medio alto girare

play01:24

spesso e lasciar cuocere per circa 7-8

play01:26

minuti metti un po' di sale be peperoni

play01:30

eh sparisce e poi bisogna fare Qua fa

play01:33

che ti sento e anche il pepe metto anche

play01:36

il pepe Brava èi messo messo queste

play01:42

padelle bianche qui di ghisa sono molto

play01:44

pesanti trattengono molto il calore sono

play01:46

bellissime per fare questi lavori qua

play01:48

però bisogna stare attenti perché sono

play01:49

vetrificate e si attaccano facilmente

play01:52

Gabriele posso farli nel forno nella

play01:54

frigi aria Sì Mischi tutti gli

play01:56

ingredienti a freddo e butti nel forno

play01:58

in una teglia però non è proprio la

play02:00

stessa cosa così vengono molto più buoni

play02:02

usa un aceto giallo oppure un aceto di

play02:04

mele molto forte e gli dai una

play02:06

spruzzatina un paio di cucchiai puoi

play02:08

spruzzare anche con del vino bianco

play02:09

L'importante è che li fai asciugare

play02:11

entrambi però l'aceto gli dà un aroma un

play02:13

tocco davvero magico incredibile

play02:16

buonissimo asciugato l'aceto ci metto

play02:18

due bicchieri di passata oppure anche di

play02:20

polpa di pomodoro un bicchiere d'acqua

play02:23

scarso non è un sugo di peperoni e

play02:25

quindi il pomodoro non deve essere

play02:26

tantissimo però ci deve essere e lo

play02:28

lasciate cuocere per circa una ventina

play02:30

di minuti abbassa il fuoco ci metti

play02:33

sopra delle olive che sono facoltative

play02:35

però a me piacciono basilico in cottura

play02:38

affoga un po' il basilico coperchio e

play02:41

come dicevamo 15-20 minuti C'è chi la fa

play02:44

in bianco Chi ci mette anche alla

play02:45

pancetta Chi ci mette le melanzane

play02:47

fritte Chi ci mette i capperi

play02:48

l'acciughina l'aglio il peperoncino

play02:51

scrivi nei commenti Qual è la tua

play02:53

versione preferita cosa ci aggiungi le

play02:55

tue modifiche che magari le facciamo am

play02:57

ti faccio vedere la mia modifica siamo a

play02:59

po Taglia il pane a

play03:02

cubettoso anche del giorno prima metti

play03:05

sul fornello una padella olio due giri

play03:08

uno spicchio d'aglio mo scassiamo come

play03:10

fa il Gabriele vediamo se riesco porca

play03:14

l'ai

play03:15

ammazzato Mettici il

play03:18

pane sei in cucina no sono in terrazza e

play03:22

metti l'origano sul

play03:24

pane arrivato Sì assaggino a bestiolini

play03:29

per assaggiare la cottura perché insomma

play03:32

Perfetto Ci sono due scuole di pensiero

play03:34

c'è chi la fa stracotta e la mangia

play03:37

praticamente difata che invece fa la

play03:38

cottura giusta L'importante è che non

play03:40

siano crudi e neanche al dente devono

play03:41

essere cotti Ho scelto questa padella

play03:43

Anche perché è bellina perché la metto

play03:44

in mezzo al tavolo quindi non la metto

play03:46

sbrodolata gli do una pulitina ai

play03:50

bordi poi ci metto il pane della

play03:53

Beatrice qua incastonato dentro nel

play03:55

sughetto un pochino di basilico a crudo

play03:58

qualche oliveta che è avanzato che fai

play04:00

le rimetti in frigo ma no mettiamo sopra

play04:02

di bellezza così sono più belle scrivi

play04:04

nei commenti Cosa ne pensi di questa

play04:06

variazione del pane qui della Beatrice

play04:08

che ha messo sopra i peperoni Tu prendi

play04:10

il pane lo impastratrici

play04:29

cucchiaio piccolino Mi raccomando usate

play04:31

un piattino delicato non fate come me

play04:33

nella padella

play04:36

e il primo che mi scrive quella non è la

play04:39

vera peperonata l'unica vera peperonata

play04:41

giusta originale è quella che faccio io

play04:43

lo scasserra l'aglio Ah zio rapa non si

play04:47

mangia con le mani e come la faccio

play04:49

assaggio a bestia con la forchettina

play04:51

come fai a pucciare la padella a fare la

play04:53

scarpetta con le mani Un carissimo

play04:57

saluto da Gabriele e da Beatrice la

play04:59

regina Ci vediamo alla prossima ricetta

play05:01

Un abbraccio a tutti quanti

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Peperonata RecipeItalian CuisineCooking TipsHome CookingGabriele's KitchenBasil FlavorTomato SauceFood TraditionCooking ShowCulinary Secrets