A versatile pepper stew

The word “peperonata” derives from the Italian word peperoni, not a cold cut one might sling onto a pizza but sweet bell peppers slow cooked with tomato, onions, olive oil, garlic and bay leaves—and sometimes with capers or mint, depending upon the region.

Peperonata is a versatile dish. It can be a side dish (contorno), an accompaniment with the sliced meats and cheese on an appetizer platter, a pasta condiment, or a dip for bread.

This is a summer dish, when the ingredients can be easily found in abundance.

Categories ,

Italian Name: Peperonata
English Name: Pepper Stew
Course: Contorno
Where you're most likely to find it: Italy