Red Peperonata

February 29, 2012
2 Ratings
  • Makes 3 to 4 cups
Author Notes

I make many versions of this fried/stewed pepper dish year round. We like it as a side, on sandwiches..even stirred into pasta. This time I had red bell peppers, but you can certainly mix in some yellow ones if you wish. You'll know the anchovy is there but it mellows much during cooking. —inpatskitchen

Test Kitchen Notes

Nothing about this dish is subtle, and I mean that in a good way. The peppers and onions cook and caramelize to intense sweetness, the anchovy clings to the vegetables with a powerful taste of brine and the ocean, the capers pop all salty and floral in your mouth, and the parsley and basil are boldly grassy. The anchovy doesn't hold back in any way. It's not overpowering, but it is definitely anchovy. If you're not a fan, this may not be the dish you want to use to change your mind. But, if you're learning to love, or already love, the 'chovy, you'll certainly enjoy this presentation of it. The garlic and anchovy linger richly in your mouth, so it's not exactly date food. However, if you have an afternoon/evening by yourself, or with people who love you with any breath, get some crusty bread and goat cheese, then make this, and luxuriate. —fiveandspice

What You'll Need
  • 4 large red bell peppers
  • 1/4 cup olive oil
  • 1/2 thinly sliced red onion, cut into half moons
  • 4 cloves garlic, minced
  • 1 2 ounce tin anchovies packed in oil
  • 3 tablespoons brine packed capers, drained
  • 1/2 cup chopped flat leaf parsley
  • 10 thinly sliced basil leaves
  • A few grinds of black pepper
  1. Core, seed and thinly slice the peppers 1/4 to 1/2 inch wide. In a large saute pan heat the oil along with the oil from the tin of anchovies and add the peppers and onion. Keeping the heat at medium, saute for about 5 minutes stirring occasionally.
  2. After 5 minutes of saute, mince the anchovies and add half of them and the minced garlic to the pan. Continue to stir and saute for 15 more minutes over low to medium heat. Add the remaining anchovies and continue to stir and saute another 15 minutes more until the peppers really soften.
  3. Stir in the capers, parsley and basil for another minute and then add the black pepper to taste. Cool and refrigerate for at least an hour, but it's best brought back to room temperature for serving as a side or condiment.

See what other Food52ers are saying.


Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

1 Review

inpatskitchen March 1, 2012
Embrace those Anchovies!! If you like, make this using just a few the first time rather than a whole tin. And thanks! Let me know if you try it.