Peperonata Recipe
Ingredients
| Onions | 4 Cup (16 tbs) | |
| Garlic | 5 Clove (5gm), sliced | |
| Hot pepper | 1/4 Teaspoon, crushed | |
| Bay leaves | 4 | |
| 2 cups vegetable stock or water | ||
| 6 yellow, red and green peppers cut into strips | ||
| 4 tomatoes, peeled and chopped, | ||
| 1 tbsp arrowroot dissolved in 1/4 cup tomato juice or water | ||
| Ground black pepper | 1 To taste | |
Directions
1. Saute onions, garlic, and crushed pepper in 1/2 cup stock for 5 minutes.
2. Add pepper strips, bay leaves and cook for 5 minutes over medium flame, stirring often.
4., Add mixture plus chopped tomatoes and remaining stock and cook 5-7 minutes longer or until peppers are tender.
5. Push peppers aside and add dissolved arrowroot mixture to liquid, stir to thicken.
6. Add black pepper to taste.
2. Add pepper strips, bay leaves and cook for 5 minutes over medium flame, stirring often.
4., Add mixture plus chopped tomatoes and remaining stock and cook 5-7 minutes longer or until peppers are tender.
5. Push peppers aside and add dissolved arrowroot mixture to liquid, stir to thicken.
6. Add black pepper to taste.
Chef
