Sliced peppers and onions
Sweet pepper and onion based recipe in tomato sauce. Peperonata is a tasty and extremely versatile second course with rustic origins, widespread in all Italy with infinite regional variations obtained by adding such ingredients as capers and anchovies in Piemonte, eggs fried on one side in Emilia, parsley and grated bread in Sicily, or olives, hot peppers and basil.
Excellent accompaniment in pita bread, as an appetizer, side-dish to fish and meat. For a main course meal: pour contents in a pan, add a few eggs and warm up with lid on.
Refrigerate after opening
280 gram glass jar