Peperonata
Ingredients
- 1 pound peppers (seeded and chopped: hungarian, anaheim, banana, cubanelle, etc.; I chose several different colors for depth of flavor as different colors even of the same kind of pepper taste different.)
- 1 cup chopped red onion
- 1/4 cup olive oil
- 8 ounces chopped white mushrooms
- 1/4 cup chopped roasted garlic
- 1/3 cup chopped pitted kalamata olives
- 1/3 cup chopped pitted Sicilian olives
- 1/4 cup small capers
- 1 tablespoon garlic paste
- 2 teaspoons anchovy paste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped Italian parsley
- 2 tablespoons white balsamic vinegar
- 1/2 cup finely grated Asiago cheese
Instructions
- Cook peppers, onions, and mushrooms in olive oil until soft.
- Stir in remaining ingredients except vinegar, parsley and Asiago cheese and cook until thick and almost pasty.
- Remove from heat and stir in vinegar, parsley and cheese.
- Serve warm or chilled on bread or crackers.
Notes
From the kitchen of palatablepastime.com
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