Image By Julia Busuttil Nishimura, Abstract
Peperonata is such a versatile dish. Served simply with bread, stirred through pasta, as a topping for pizza, stuffed into a panino, served on top of polenta and as a side dish to meat or fish. I especially like it with swordfish. Use red and yellow capsicums for their sweetness and make sure you adjust the seasoning at the end. The splash of vinegar really lifts this peperonata, so although I’ve suggested two teaspoons, don’t be afraid to add more to achieve the right balance….Read More
