A staple in my cookbook library, Classic Italian Cooking by Beverly Cox with Dale Whitesell, has all the Italian basics that you would ever need. And, don't let the tagline fool you, 'For the Vegetarian Gourmet', because it's not just for vegetarians. I make the Potato Gratin during the holidays. My family loves this recipe with potatoes, onions and tomatoes—it's a lighter version of scalloped potatoes—that my guests ask for each year. The peperonata recipe is sublime. And the question is what can't you use it on, since this tangy Italian relish with peppers, onions and tomatoes pairs wonderfully with pasta, pizza, frittatas, Italian beef or sausage sandwiches and pork. Once you try it, you'll want to keep a batch in your fridge for every use. I put my own spin on the basic recipe, here's my take on it below.
Peperonata
Sausage sandwich with Peperonata
PEPERONATA
makes about 3 cups
serve warm or at room temperature
4 medium-size bell peppers in a combination of colors
or 8 mini peppers
2 Tbsp olive oil
1 cup thinly sliced sweet onion, like Vidalia
sprinkle each of oregano and ground black pepper
1 bay leaf
2 cloves garlic, minced
4 roma tomatoes, chopped
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 Tbsp red wine vinegar
splash balsamic vinegar
2 tsp chopped fresh basil
2 Tbsp grated Parmesan
1. Halve peppers and remove pith and seeds. Cut lengthwise into 1/4 inch strips. Set aside.
2. Heat olive oil in a saute pan over medium-low heat. Add onions and saute 4 minutes with a sprinkling of oregano and ground black pepper. Add bay leaf and garlic and saute 1 more minute, stirring so garlic doesn't brown.
3. Add peppers and saute 5 minutes, stirring frequently. Add tomatoes, salt and pepper and cook on low 5 minutes so tomatoes release their juices. Stir in the vinegars, basil and Parmesan. Remove mixture to a bowl and let sit at room temperature for 30 minutes. Serve at room temperature or warmed. Refrigerate any leftovers.