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This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey. This is wonderful mixed into pastas or on a crostini.
This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey.
4 Bell Peppers Sliced (A Mix Of Yellow, Red, And Orange)
1 Small Yellow Onion Sliced
2 Garlic Cloves Minced
1 Tablespoon Golden Raisins
½ Tablespoon Tomato Paste
2 Tablespoons olive oil
1 Teaspoon Sherry Vinegar
1 Sprig Of Thyme
1 Teaspoon Honey
1 Teaspoon salt
To make the crostini’s:
1 Cup Of Peperonata
½ Cup Of Mascarpone
1 Small Baguette Cut Into Slices
Basil For Garnish
- In a large sauté pan add 1 tablespoon of olive oil and turn the heat to medium high. Add the sliced onions and garlic, and cook for 4-5 min or until softened. Add the bell peppers and cook for another 10 min, then add the tomato paste making sure to stir it around, letting it caramelize. Lower the heat to medium now.
- By now some brown bits should have developed at the bottom of the pan. Deglaze with the sherry vinegar by scraping at them and incorporating them with the peppers and onions. Add a tbsp more of olive oil, letting the peppers and onions cook at a low heat.
- When the peppers start to get very tender, stir in the honey and let them cook for a few more minutes. Turn off the heat.
- To prepare the crostini, slice the baguette and toast in a bit of olive oil until brown on both sides. Shmear one side with the mascarpone cheese and garnish with basil.