02 August 2015
This recipe comes from Cathy Whims of Nostrana, Oven & Shaker, Hamlet as part of our Chef in the Market series. Peperonata is essentially roasted peppers and is delicious when added to many things, but especially fresh pasta!
- 3 sweet peppers, sliced
- 1 onion, sliced
- 2 Tbs extra virgin olive oil
- 1 – 2 Tbs sherry vinegar or balsamic vinegar
- Salt and pepper
- Saute peppers and onions in oil until limp.
- Add vinegar, salt and pepper and cook until juices are thick and vegetables are tender.