Sweet pepper stew

Among the traditional Italian dishes which are just right to enjoy with the arrival of summer, today we suggest a dish to which we have given a new twist reflecting our own tastes, resulting in something even more inviting, full of colour, taste and aroma: of course, we're talking about sweet pepper stew, or ‘peperonata’. Unlike the classic recipe prepared by our mothers and grandmothers in the traditional way, however, our sweet peppers are crisp, as well as colourful and cheerful, obviously with a lovely aroma, for when you eat well you must satisfy all five senses. So say goodbye forever to that horrible orange muck that you see on the counters of takeaways or supermarkets, and make room instead for the lovely revitalised pepper stew which has been made with modern taste in mind. Our sweet pepper stew is modern and appetizing, homemade with fresh and wholesome ingredients, easy to make and quick to cook: are you ready to win over even the most sceptical of diners?


30 minutes Total time
20 minutes Active time
Serves 3 persons
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Remove the seeds from the peppers and cut them into large cubes; do the same for the tomatoes. Cut the onion into julienne. In a wok, sauté the onion with olives and capers. Add the bell pepper and sauté for a few minutes. Add the rum and then flambé. Add the tomatoes and after a few minutes add salt and sugar. Add the red pepper and cook for another minute. Long with a little 'of warm water and finish cooking. If you want to thicken the sauce better, stir in a teaspoon of flour. Here ready my peppers.

Would you like to enjoy your modern and unusual sweet pepper stew with that touch of sophistication that only a good wine can provide? Then buy a bottle of Cabernet Sauvignon: it’s perfect for this dish!
The original recipe for sweet pepper stew is from Sicily, although versions of the same dish come in many famous variants such as those from Calabria and Naples.

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