Pepperonata is used to describe a lot of food and recipes my grandmother's kitchen. I've heard her call anything from a single bell pepper to a spicy dish "pepperonata", but in this particular circumstance, we are referring to a base of sweet bell peppers and onions. Optionally, spicy Italian sausage is added, and, in my grandmother's tradition, potatoes, all slowly simmered together to bring out the sweetness in the peppers and onions.
INGREDIENTS
6 Bell Peppers (choose a mix of colours),cored and sliced into strips
6 Yellow Flesh Potatoes, peeled and sliced into homestyle wedges
1 large yellow onion, sliced
1-2 Cups cooking oil, depending on size of your pan 6 Basil Leaves, chiffonaded
4-6 Italian Sausages, cooked and cut until 1" pieces (optional)
Black pepper to taste
Kosher Salt, to be added to taste throughout
SPECIAL EQUIPMENT
Frying Pan
Large Enameled Cast Iron or Heavy Bottomed Pan (at least 5 quart)
Paper towel lined 9x9" baking pan
Directions
On a stovetop burner set to medium high heat, add cooking oil to the bottom of your frying pan, adding liberally so that there is 1 cm (1/2") of oil covering the bottom. Once the oil is hot (350°F if using a thermometer), add in only enough potatoes to cover the bottom of the pan. Cook until golden brown, then flip, and cook on the opposite side until golden brown, approximately 3-4 minutes per side. Once soft inside, remove to paper towel lined baking dish, and salt with kosher salt. Repeat with remaining potatoes. (Note, if potatoes are browning before inside is cooked, lower heat to low, and cook until soft, then crank up head to continue browning)
For the next steps, use the large heavy bottomed pan on a stovetop burner set to medium heat. Once hot, add about 2 tbsp of olive oil (just enough to lubricate the pan) and brown the sausages. Once browned, remove to a separate plate.
To the same pan that was used for the sausages, add the onion. Add a sprinkle of kosher salt, and stir, continuing to cook on medium heat until the onions are soft.
Add the bell peppers to the pan, and change the heat to medium low to prevent the peppers and onions from sticking to the bottom of the pan. Sprinkle with kosher salt, and stir every 5-6 minutes, adding more oil as necessary, until the peppers are soft and malleable.
Add the potatoes, and basil into the pan, string to combine. Add in the sausages (if using) and season with salt and pepper adjusting to taste.
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