John Myers
Peperonata
The perfect peperonata recipe with a picture and simple step-by-step instructions.
- 2 piece Red peppers
- 2 piece Yellow pepper
- 4 piece Shallots
- 1 piece Bay leaf
- 1 tsp Lemon zest
- Cayenne pepper
- 120 ml Vegetable broth
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Vinegar
- Peel the peppers with a peeler, then cut into strips.
- Finely dice shallots, then sauté in olive oil. Add the paprika strips and the spices and cook until soft.
- Puree about 1/3 of the softly steamed peppers, add back to the pepper strips, stir in the oil and season with salt and vinegar.
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