Peperonata della Concetta

Ein italienisches Spitzpaprika Rezept

1kg lange rote Peperoni (z.B. Kapia oder Ramiro)
1 Knoblauchzehe
100g Oliven (z.B. Kalamata)
10 Cherry Tomaten
1TL Cayennepfeffer grob gemahlen
6El Olivenöl
grobes Meersalz

Grosse Bratpfanne

45 Minuten

4 Portionen

1. Knoblauchzehe fein zerkleinern
2. Peperoni in Streifen schneiden (ca. 2x3cm)
3. Olivenöl in einer Bratpfanne erhitzen
4. Knoblauch und Cayennepfeffer kurz dünsten
5. Peperoni hinzufügen und auf mittlerer Stufe zugedeckt 25 Minuten dünsten, gelegentlich rühren
6. Cherry Tomaten vierteln und zusammen mit den Oliven und etwas Meersalz nach gegebener Zeit hinzufügen.
7. Auf niedriger Stufe 10 Minuten zugedeckt dünsten, gelegentlich rühren

Einkaufsliste

Rote Peperoni

Knoblauch

Oliven

Cherry Tomaten

Cayennepfeffer

Grobes Meersalz

Olivenöl

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Peperonata della Concetta

Ein italienisches Spitzpaprika Rezept

Einkaufsliste

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