Ingredienti:
3 peperoni gialli
3 peperoni rossi
500 grammi di pomodori Pachino
2 cucchiai di olio
1 cipolla
sale, pepe
Preparazione:
Fiammeggiate le bucce dei peperoni sul fuoco di un fornello.
Togliete quindi la buccia, tagliateli a quadratini di circa 3 centimetri poi prendete una padella e fate un soffritto con cipolla tagliata a fettine sottili e aggiungete i pomodori pachino tagliati a spicchi.
Fate cuocere il sugo per circa 20 minuti, poi aggiungete i peperoni e fate cuocere per circa 21 ora.
Per finire mettete qualche cappero sotto sale per aumentare la sapidità e qualche foglia di basilico.
Servite anche tiepida.
ingredients:
3 yellow peppers
3 red peppers
500 grams of Pachino tomatoes
2 tablespoons oil
1 onion
salt and pepper
preparation:
Flamed the skins of the peppers on the fire of a stove.
Then remove the peel, cut into squares about 3 inches then take a pan and fry the onion cut into thin slices and add the tomatoes, cut into wedges.
Cook the sauce for about 20 minutes, then add the peppers and cook for about 21 hours.
Finally put some capers in salt to enhance the flavor and a few leaves of basil.
Also served lukewarm.
3 yellow peppers
3 red peppers
500 grams of Pachino tomatoes
2 tablespoons oil
1 onion
salt and pepper
preparation:
Flamed the skins of the peppers on the fire of a stove.
Then remove the peel, cut into squares about 3 inches then take a pan and fry the onion cut into thin slices and add the tomatoes, cut into wedges.
Cook the sauce for about 20 minutes, then add the peppers and cook for about 21 hours.
Finally put some capers in salt to enhance the flavor and a few leaves of basil.
Also served lukewarm.
