Pan Fried Bell Peppers
Peperonata in saor
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice
Serves6 as a side dish
- Active time:20 min
- Start to finish:1 hr 10 min
Enrica Rocca, Venice, Italy
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus,lore all episodes and more recipes from the show.
- 1 lb yellow bell peppers (2 or 3), cut into ¼-inch-thick strips
- 1 lb red bell peppers (2 or 3), cut into ¼-inch-thick strips
- 1 lb onions, preferably spring bulb onions, white part only, thinly sliced lengthwise
- 1/4 cup extra-virgin olive oil
- 2 tablespoon balsamic vinegar
-
Garnish
Chopped parsley
-
Toss peppers and onions with oil, ½ teaspoon salt, and ¼ teaspoon pepper in a 12-inch skillet then cook, covered, over medium-low heat, stirring occasionally, until vegetables are wilted and very tender, about 45 minutes.
-
Drizzle with balsamic vinegar and season with salt and pepper to taste.
- Keywords
- adventures with ruth,
- enrica rocca,
- venice,
- italy,
- peppers
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