Peperonato - cooking recipe

Ingredients
    1 1/2 tablespoons olive oil
    1 large yellow onions (American) or 1 large brown onion, thinly sliced (Australians)
    6 garlic cloves, crushed
    3 large field mushrooms, sliced
    2 large red peppers, cored and sliced
    1 large yellow pepper, cored and sliced
    6 tomatoes, firm, ripe, seeded and chopped
    salt, to taste
    1 cup white wine
    fresh ground pepper, to taste
    1 tablespoon fresh basil, chopped
Preparation
    Heat the oil in a large, preferably non-stick pan and add the onion and mushrooms, cover and fry gently for 10 minutes or until it is beginning to soften.
    Add the garlic and gently saute for a further 5 minutes.
    Add the peppers and saute for 5 minutes, stirring frequently.
    Add the tomato and wine, and simmer for 15 minutes.
    Add the basil, season to taste and simmer for another 5 minutes.
    Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.

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