Peperonato

Name: Peperonato
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

11 ingredients

6 steps

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

Directions

1

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.
2

Add the garlic and gently saute for a further 5 minutes.
3

Add the peppers and saute for 5 minutes, stirring frequently.
4

Add the tomato and wine, and simmer for 15 minutes.
5

Add the basil, season to taste and simmer for another 5 minutes.
6

Serve cold or at room temperature as part of an antipasto-style spread or warm as an accompaniment to meat or fish.