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Farm Fresh: Fry up a flexible meal with peperonata

Thursday, August 24, 2000

Tested by Arlene Burnett

Peperonata is a quick and delicious way to use sweet peppers and tomatoes. It's a stew of sweet peppers, onion, garlic, tomatoes and olive oil. It can be served hot or cold, or as an appetizer with chunks of fresh Italian bread. Here is a recipe from "The Vegetable Market Cookbook" by Robert Budwig.

Peperonata

1/2 pound yellow and red peppers
5 tablespoons olive oil
1 medium-sized onion, chopped
2 cloves garlic, crushed
2 stalks celery, chopped
1 pound ripe tomatoes, skinned and chopped
3 bay leaves
Salt and freshly ground black pepper

Clean peppers, remove the seeds and white membrane, and cut into small dice.

Heat oil in a medium-sized heavy saucepan, then fry the onion and garlic until the onion begins to turn golden. Add the peppers and celery; fry for 2 to 3 minutes. Add the tomatoes and bay leaves. Reduce the heat, cover and slowly simmer the vegetables until they are soft, about 35 to 40 minutes. Discard the bay leaves. Season with salt and pepper. Serve hot, cold or at room temperature. Makes 4 servings.


If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com. or bkline@post-gazette.com. We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.



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