Pepperonata


Peperonata


Ingredients
            5 tablespoon(s) olive oil (good quality)
            1 large onion(s) (thinly sliced)
            1 clove(s) garlic (thinly sliced)
            1 pinch of saffron
            1 pinch of dried chilli flakes
            1 red peppers (de-seeded and sliced into strips)
            1 yellow pepper (de-seeded and sliced into strips)
            1 pinch of sugar
             ½ cup of white vinegar
             Salt & Pepper to taste

Heat 5 tbsp of the olive oil in a wide, shallow pan. Add the onion and fry gently for a few minutes, until it is soft and transculent. You don't want to color the onion.
Add the sliced garlic, chilli flakes and saffron and fry for 1 minute. Add the sliced peppers to the pan, and stir everything together until it is well mixed. Fry for 3-4 minutes until the peppers are just starting to soften.
Add the pinch of sugar, and the remaining tbsp of olive oil. Cover, and cook over a gentle heat for a half an hour, taking the lid off for the last 10 minutes or so to allow the juices to thicken.
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