Peperonata is not only versatile in it’s uses as an accompaniment to meat and fish dishes, it can be used as a rustic sauce for rice, pasta, potatoes, polenta or crostini. Serve it cooled in the summer or warmed in the autumn.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|3 L or larger||none||5-6 min.||High(2)||Normal|
- 2 Red Peppers, thinly sliced into strips
- 2 Yellow Peppers, thinly sliced
- 1 Green Pepper, thinly sliced
- 2 Medium Ripe Tomatoes (or 1 14.5oz. or 240ml can of chopped tomatoes)
- 1 Red Onion, thinly sliced into strips
- 2 Garlic cloves
- 1 bunch of Basil or Parsley
- Fresh, unfiltered olive oil
- salt and pepper
- Rinse and remove the stems and seeds from the peppers (no need to be exact, an extra seed or two will add to the rustic quality of this recipe).
- Slice the peppers into thin strips.
- Rinse the tomatoes, put them in a chopper, and chop them 'til pulpy.
- In the preheated pressure cooker, with the top off, add a little oil and begin to soften the onions; then, add the peppers, and one garlic clove wrapper-on, and, without stirring, let one side of the peppers brown - about 5 minutes.
- Add the tomato puree', if needed, salt and pepper, mix well and quickly close the lid of the pressure cooker.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5-6 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Open the lid, remove the garlic wrapper, and remove the peppers with tongs (reserve the cooking liquid for a risotto or pasta sauce) and put them immediately in a serving bowl.
- Add one clove of raw, pressed, garlic, chopped basil, and a little swirl of fresh olive oil.
- Mix, and serve!
Are you going to make it? Come back and comment to let me know how it turned out for you!