This sweet Italian pepper stew can be mixed with pasta, served over bread or enjoyed as a side dish with grilled meat. In this version, the traditional onion is replaced by sweet shallots, and the dish is deglazed with a dry Sangiovese. Anaheim peppers lend some heat, which pairs beautifully with the sweetness of the red peppers. You can double this recipe during the summer months, when these glorious peppers are in season, available in a rainbow of colors. If you don’t have fresh tomatoes, you can use whole canned plum tomatoes.
- 3 tablespoons olive oil
- 1 shallot, sliced thin
- 2 garlic cloves, minced
- 1 Anaheim pepper, deseeded and sliced into circles
- 4 red bell peppers, cored, seeded and sliced into ¼-inch strips
- 2 plum tomatoes, blanched, peeled, deseeded and chopped
- 1 tablespoon apple cider vinegar
- ¼ cup dry Sangiovese
- Sea salt, to taste
- 1 tablespoon butter
Warm oil in 10-inch skillet over medium-high heat. Add shallots and garlic. Sauté for 3 minutes, or until golden.
Add Anaheim pepper, bell peppers, tomatoes and apple cider vinegar. Turn heat to low. Cook for about 20 minutes, or until peppers are soft and silky.
When liquid has evaporated, deglaze with wine. Season with sea salt. Stir in butter, and serve warm. Serves 4.
A Sangiovese-based Chianti like the Piccini 2016 Mario Primo can double as the secret sauce for the stew, but also be enjoyed alongside it once complete.