in Italy

Italian peppers – pan

updated

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Ingredients for 3 servings:

  • 3 bell peppers, red, green and yellow
  • 200 g tomatoes (Roma or cocktail tomatoes)
  • 100 g crème fine or crème fraîche
  • 2 garlic cloves
  • 1 onion(s), red
  • 50 ml white balsamic vinegar
  • 1 bunch of basil
  • butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with balsamic bianco

Finely chop the onion and garlic and fry lightly in the butter. Cut the bell peppers into bite-sized pieces and add them. Fry everything briefly, then season with salt and pepper. After a while, deglaze with the balsamic bianco vinegar. Halve the small tomatoes and add them. Stir in the crème fraîche and season to taste with salt and pepper. Stir well, sprinkle with the chopped fresh basil, and serve. Goes well with rice and white fish, which can also be cooked on top of the vegetables. Serve with a white wine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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