Peperonata with Potatoes
Peperonata With Potatoes is an moderately easy dinner. Made with 2 red peppers, 2 yellow peppers, 1 lb. boiling potatoes, 1 1/2 lb. tomatoes and 4 tbsp. olive oil, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Cut peppers lengthwise.
Cut into 1/2-inch strips.
Potatoes are diced.
Coarsely chop tomatoes.
Place olive oil and margarine in braising pan.
Heat on medium flame and when butter melts, cook onion until it softens and becomes light golden.
Add peppers, potatoes, tomatoes, 4 basil leaves, salt and pepper.
Stir the mixture; cover and cook over low heat for about 40 minutes.
Be careful not to overcook potatoes.
Before serving, coarsely chop remaining basil.
Transfer stew to serving dish and sprinkle with chopped basil.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment