Peppers And Potatoes Stew: Peperonata Di Patate
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list
2
Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew
3
Consistency of the final dish should be thicker than a pasta sauce
4
In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic
5
Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well
6
Partially cover with a lid and let them soften up, about 10 minutes
7
When the peppers have settled into the pan, add the tomatoes and the potatoes
8
Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour
9
Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking