Peperonata is one of those dishes that manages to be incredibly easy, delicious and simple but also annoying AF for the sole reason that you get sticky. And I hate being sticky. Abhor it even.
This is feeling is impossible to avoid when attempting to de-seed any amount of bursting, roasted late summer peppers.
As I’ve aged, I’ve come to realize there are worse things in life than being sticky and gotten over it. (Or at least I keep telling myself that.)
Simply, peperonata is a dish made-up of sliced, roasted peppers, most often served as a side to other things. It’s great with or on-top-of literally any protein and can be eaten at any temperature. Various other ingredients can jazz up your basic peperonata too.
For example, you can add stewed, pickled or caramelized onions, olives, capers, even some herbage action if you’re feeling it. The list goes on… Basically, I’ve figured out you can literally add 75 – 85% of whatever is in your pantry to a peperonata and it will probably taste O-K, if not excellent.
In summation, it’s worth getting sticky over.
Peperonata (that’s worth getting sticky over)
- 8 medium peppers – try gypsy peppers, jimmy nardellos, long italian, etc. just don’t go basic and get a bell pepper puhleease
- 1/2 cup small black olives, pitted and roughly chopped – try gaeta or nicoise
- 1/4 cup parsley leaves, picked
- 2T fresh oregano, chopped
- 2.5T sherry vinegar
- 1/4 cup extra virgin olive oil
- kosher salt
- black pepper
- Preheat your oven’s broiler and line a baking sheet with tin foil. Place the peppers on the lined baking sheet and broil, rotating the peppers with tongs every minute or so, until the peppers’ skins are blackened and roasted. Immediately place the peppers in a bowl and cover with plastic wrap.
- After the peppers have cooled enough to handle, get to work slipping the skins off the peppers. De-seed and de-vein the peppers, trying to reserve any juice that comes out of them. Slice the peppers into strips that are around 1/3″ thick and place in a bowl, adding in any reserved pepper juice too.
- Whisk together the oregano, EVOO, vinegar and salt and pepper to taste in a small bowl. Pour this over the peppers. Add the olives and mix everything together.
- To serve, plate the peperonata in a shallow bowl or high-lipped platter. Garnish all over with picked parsley. Remember, this dish can be served at all kindssssss of room temperatures.