Tips for preparing a good peperonata, original classic and light recipe with peppers of various colors, potatoes and ripe tomatoes, flavored with extra virgin olive oil.
Ingredients for 4 portions
- 4 not very ripe tomatoes
- 4 tablespoons of olive oil
- 4 yellow, green and red peppers
- 4 potatoes
- 1 onion
- salt
Preparation of light peperonata
Clean the vegetables and slice them.
Put some water in a saucepan, the olive oil, the sliced onion, the tomatoes and peppers cut into small pieces, the potatoes cut in half.
Cook for about half an hour, stirring often.
For a better tasting it is recommended to serve the pepperon still hot but not overcooked by waiting a few minutes before serving.
