This simple dish of long-cooked bell peppers is perfect served with roasted or braised meats or as a topping for egg dishes or bruschetta. Could we shorten the cooking time while keeping the sweet pepper flavors intact?
Why This Recipe Works
Red and yellow peppers are the best choices for a peperonata recipe because of their natural sweetness; tasters found green peppers to have a bitter, off-putting flavor. We found that cutting the peppers thin was well worth the effort. The thin slices cooked down to a soft, velvety consistency while bigger slices still maintained some crunch after lengthy cooking and marred the smooth texture of the sauce. Tasters found peporanata cooked for hours over a low flame to be too soft—like a confit or jam—so we chose a faster cooking method, starting the peppers and onions over high heat, wilting them quickly and increasing their sweetness.