Peperonata

Taken from: 'Il ricettario del Friuli Venezia Giulia'

Region: Friuli-Venezia Giulia

Difficulty: Easy

Doses: for 4 people

Ingredients

½ kg of yellow peppers,

½ kg of red peppers,

½ kg of ripe tomatoes,

½ kg of onions,

2 tablespoons olive oil,

½ glass of vinegar,

salt,

½ teaspoon of sugar.

Introduction

The peppers, plant of the Solanaceae native to Central America, arrived in Europe only at the beginning of the sixteenth century. Very rich in vitamin C, they vary in shape, color, size, thickness of the pulp. The green peppers are harvested before ripening, the red ones are crunchy, the yellow ones juicy and tender.

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