Low fat recipe with peppers, tomatoes and onions - Italian peperonata
Details
- Difficulty:
- 3
- Time:
Nutrition (per serving)
Calories: 0 kcal
P: 0g | F: 0g | C: 0g
Uomo
(Man)
Calories
Carbs
Fats
Donna
(Woman)
Calories
Carbs
Fats
A light side dish tto combine with meat or fish
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 5 young fresh onions
- 200 g (7 oz) puréed tomatoes
- 2 tablespoons dried chives
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 100 ml (4 fl oz - 1/2 C) white wine
- 4 tablespoons extra virgin olive oil
- Fresh basil
- Salt
Choose fleshy peppers. Clean them and remove seeds; wash and cut into thin strips. Clean and chop onions.
Put all the vegetables in a saucepan together with puréed tomatoes, chives, parsley, oregano, wine and 2 glasses
of water. Season to taste with salt and cook over a gentle heat, half-covered, until vegetables are tender. Add other
warm water if necessary and stir now and then.
Meanwhile wash basil. When you switch off gas, add basil, chopped, and olive oil. Stir and serve after few minutes.