Italian Lecho / Peperonata

Italian Lecho / Peperonata

Italian Lecho / Peperonata

Lest anyone think that Italian cuisine is all about pizza and pasta, I offer you a recipe for homemade Italian lecho, or peperonata, as it is called here. It's easy to make and very fast, and if you like sweet bell peppers, you will definitely like Italian peperonata!

 

Ingredients (for 6 servings)

Sweet bell peppers (preferably red and yellow) - 4 units.

Onions - 0.5 units.

Canned tomatoes (slices) - 1 jar (400 gr)

Olive oil (first cold press) - 1-2 tbsp.

Salt - to taste

Pepper - to taste

Sugar - 1 tsp.

Italian Lecho / Peperonata

 

Italian Lecho / Peperonata - step 1.

You will need: sweet peppers, onions, canned tomatoes (slices), salt and pepper to taste, a little sugar.

 

 Italian Lecho / Peperonata - Step #2

Wash, dry and cut bell peppers into squares.

 

 Italian Lecho / Peperonata - Step #3.

Finely chop half of the onion and lightly poach in a heavy-bottomed pot (or cauldron) with olive oil, but don't brown!

Add the sliced peppers to the pan with the onions and stir well.

 

 Italian Lecho / Peperonata - Step #4.

Add finely chopped canned tomatoes to the same pan and stir again.

 

 Italian Lecho / Peperonata - Step #5.

Braise on low heat under a lid for about half an hour until the peppers are soft (but they should not lose their shape!).

 

 Italian Lecho / Peperonata - Step #6

If a lot of liquid remains on the bottom of the pan, then remove the lid and simmer for another 10 minutes.

Turn off the heat, salt, pepper to taste and add a teaspoon of no-top sugar so it is not sour. Stir everything well and you're done!

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