Peperonata (2)
Instructions
Heat oil, saute the onions cut into strips and add the peppers also cut into strips, FRY everything on low heat and season with salt, pepper and crushed garlic.
Pour over the stock and cook with the lid on for another 5 minutes, then add the tomatoes cut into large pieces, continue cooking, season and sprinkle over the parsley.
Ingredients and dosing for 4 persons
- 300 g of peppers
- 150 g of onions
- 30 g of olive oil
- 2 cloves of garlic
- 200 g of seedless peeled tomatoes
- Salt
- Pepper
- 20 cl of beef broth
- 1 tablespoon of chopped parsley