Paprika Recipe from Southern Italy - Peperonata

Pepper recipe from southern Italy - Peperonata

Paprika Recipe from Southern Italy

With this paprika recipe for peperonata you can prepare the paprika vegetables like a housewife from Apulia, Calabria or Sicily does. Everyone has their recipe that they swear by. It is not clear where the recipe originally came from. Some say it comes from Sicily. The others consider Calabria or Puglia to be the place of origin. Even in Romania you can find the paprika vegetables. Because our Enjoyment trip failed to Sicily this spring, we simply bring the south of Italy into our kitchen. Instead of experiencing the smells on the Catania market, our kitchen now smells of peppers, tomatoes and garlic.

The dish nowadays is cooked in all parts of Italy. There are regional differences in its preparation. It is refined with olives, pine nuts, basil. In Tuscany you eat it with potatoes. Piedmont adds capers and parsley. Veneto complements it with eggplants. The variety is great. However, this recipe largely corresponds to the original from southern Italy.

We received the recipe for peperonata from one of our readers. A tip from Maremma Geheimtipp. Also a recipe that we are guaranteed to cook more often.

Ingredients for the paprika recipe - peperonata

  • three peppers
  • three tomatoes
  • an onion
  • two cloves of garlic
  • butter
  • Olive oil
  • a dash of white wine vinegar
  • salt and pepper


Peperonata with potatoes - paprika recipe from southern Italy
Paprika Recipe - Peperonata - Paprika Vegetables with Potatoes


Paprika Recipe Preparation

heat olive oil in the pan. We refine this with a tablespoon of butter.

Meanwhile, chop the onion and garlic. Fry them as soon as the fat is hot. Add a dash of white wine vinegar.

If you want to prepare peperonata like in southern Italy, you peel tomatoes and peppers. You do this by cutting into the tomatoes. Then you hold it under hot water until the skin can be loosened. You can then peel off the skin.

Put the peppers in the oven at 200 ° Celsius for about a quarter of an hour. Once the skin blisters, you can take it out of the oven. The skin can now be easily removed.

Cut the tomatoes and peppers in bite sized pieces.

Add tomatoes and peppers to the pan, then let them simmer for about an hour. Only then does the paprika recipe Peperonata develop its taste.

Side dishes to this paprika recipe - Peperonata

You can eat Peperonata on bread. It also accompanies meat dishes well. We cooked the paprika recipe with potatoes. That's how you eat them in Tuscany. You can cook the potatoes in the vegetables. However, we prefer boiled potatoes.



Paprika recipe from Italy
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Source for paprika recipe - Peperonata: a tip from Maremma insider tip

Text paprika recipe - Peperonata: © Copyright Monika Fuchs, TravelWorldOnline
Photos Paprika Recipe - Peperonata: © Copyright Monika Fuchs, TravelWorldOnline

Paprika Recipe from Southern Italy - Peperonata
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