Vegan Recipes

Pepperonata

4 white onions
2 or 3 bell peppers, depending on size
1 garlic clove
2 sliced cherry tomatoes
Salt
Soy sauce
1 tsp sugar
½ glass wine vinegar
Water

• Cut for onion in tiny rings and slice the bell peppers (for best presentation use in 3 colours - red, green and yellow). Keep 2 cherry tomatoes, garlic and a chilli close by.
• Drop the onions in a hot frying or sauce pan (for Italian recipes the Chinese wok fits perfectly) and let them blanche.
• Add a small spoon of sugar and the bell peppers and soy sauce. Allow to cook for 1 minute being careful not to burn them.
• Add the wine vinegar. As soon as the vinegar is evaporated, add a glass of fresh water, the garlic and salt. Now add the 2 tomatoes.
• Check if the peppers and onions are ready. The onions should now be coloured and the peppers smooth but not soft. If they are still hard add a bit more water and let them reduce to a gravy sauce.
• Now add 1 or 2 tablespoons of olive oil. When the peppers are smooth and the gravy is thick, the dish is ready.
• Serve hot or cold on top of rice or pasta, with bread or as a side dish. Let the dish cool down and taste it with a slice of bread! Keep it in the fridge, and the next day warm it in the microwave - it will taste even better. Also try it as a breakfast.
• Tip: to obtain more gravy, add water and allow it to reduce on a low gas.

Serves 4 people


Recipe supplied by Diego Bianchi, Como, Italy