How to make Peperonata (1 of many variations)

Main Meals#peperonata #italianbreakfast

How to make Peperonata (1 of many variations)

A one pan, great-tasting simple Southern Italian dish you can’t resist.

And now it’s popular all over Italy !🇮🇹

INGREDIENTS:

3 bell peppers - julienned

(we used one red, one orange and one yellow…you can also use green bell peppers 🫑)

3 large potatoes- julienned (Russet potatoes 🥔 work best for this dish)

2 onions 🧅 - julienned

5 medium size Italian sausages (we used the mild flavour; you may use the flavour of your choice)

Drizzle of olive oil

Salt 🧂 and black pepper to taste

DIRECTIONS: PREP ALL YOUR INGREDIENTS BEFORE HAND

1) Rinse your peppers 🫑 and pat them dry with a clean dish towel. Cut them in half and remove the core and seeds, cut them into julienne strips.

Peel and rinse your potatoes 🥔.Pat them dry with a clean dish towel and cut into julienne strips.

Peel your onions 🧅 and cut them into strips.

Remove the casings from the sausages.

2) In a deep large frying pan, over medium heat burner, drizzle the olive oil.With your hands, tear apart the sausages into bite size pieces, sautéing till the sausages are lightly coated. ( You may also use a knife to cut the sausages into bite size pieces).

3) Add your peppers into the pan, give it a stir. Place a lid over the frying pan.This will create a bit of steam and will tenderize the peppers

(approximately 2-3 minutes).

4) Now it’s time to add the onions 🧅 and potatoes 🥔. Season with salt 🧂 and black pepper to taste. Keep in mind that there is salt in the sausages, so don’t over salt 🧂. Periodically stir during the frying process, approximately another 5-7 minutes. OPTIONAL … Cover with lid from time to time -

5) The entire frying time is approximately 15 minutes; however, to make sure that the peppers 🫑 and potatoes 🥔 are fully cooked, insert them with a fork. The peppers and potatoes should be tender. If not, fry for a few more minutes.

6) This dish can be served hot or room temperature. Any leftovers can be refrigerated for 3-4 days.

7) E pronto da mangiare!!! It’s ready to eat !!! 😋

You can scoop the peperonata in between a panino, OR eat separately with Italian sliced bread on the side, accompanied with a nice glass of red wine 🍷!

Nancy and Franca thank you for checking out this recipe, And as always, continue to LOVE WHAT UEAT 🫶😋

Click 👇🏼 to watch the full YouTube video 🔗

https://youtu.be/FqNHe53n8ow?si=HW2H8z77tov5TGBV