PEPERONATA

Peperonata or sweet summer bell peppers, is one of the most classic summer side dishes, probably every Italian family keeps its own recipe and although it is based on a few simple ingredients, such as peppers, onions and tomatoes, there are several versions.
La Peperonata, a hot dish to accompany a fillet, which however is also particularly good cold, with cheeses, cured meats and fresh bread.

The most famous thing about peppers is that they are difficult to digest, but these vegetables are precious for our health: everything you need to know about peppers
Red, yellow or green, the bell pepper is one of the most versatile vegetables created by mother nature. The shape, surface, color and flavor change, but not the nutritional benefits: peppers are good for the palate and the body. It is often said that it is difficult to digest them, but there is a remedy for this too. Here’s how to cook peppers without having to regret eating them.

PEPPERS: PROPERTIES AND BENEFITS

The pepper is the common name given to the berry obtained from some varieties of the Capsicum annuum species. It is used as a vegetable, especially in summer, but even if it is obviously indicated to eat them in season, it is now possible to find them all year round. Eating them is good for us.

Whatever color they are, peppers can help lower blood cholesterol levels, support the liver, and relieve constipation. They are also a valuable natural diuretic. Furthermore, thanks to the precious antioxidants contained in peppers, this vegetable is very useful for fighting aging.

PEPPERS: CALORIES AND NUTRITIONAL VALUES

Peppers are rich in:

provitamin A,
B vitamins,
C vitamin,
vitamin P,
vegetable proteins,
mineral salts.

They are recommended if you want to lose weight or if you suffer from diabetes, because they are also very low in sugar.

They also contain very few calories: for every 100 grams of peppers there are only 22 kcal.

PEPPERS: HOW TO MAKE THEM DIGEDIBLE

Many people avoid peppers because they don’t digest them. But eating them without this annoying side effect is possible.
Like all solanaceae (as are potatoes, tomatoes and aubergines), peppers contain solanine. If present in high doses, it is a toxic substance. It is present in high levels in green peppers, while it is lower in red or yellow ones. It abounds in unripe or greenhouse-grown vegetables (therefore with less sun, which helps decrease the levels of solanine in the fruits). So just avoid green peppers and prefer yellow or red ones to better digest these vegetables.

INGREDIENTS:

1Kg. Bell peppers (red, yellow and orange)
2-3 tbsp. Peeled tomatoes.
1 White or red onion.
4 Tablespoons of olive oil.
Salt just enough.
75ml. White wine.

PREPARATION:

To prepare the peperonata, wash and dry the peppers. Then slice them lengthwise, all around the core ①, remove the white filaments and reduce them into thin slices, and also slice the onions.

In a large saucepan, pour the oil. Heat, then add the onions and peppers②. Sauté for 10 – 15 minutes on medium-high heat until they have lost some water ③.

Add the white wine ④ and let the alcohol evaporate. Pour in 2 tablespoons of peeled tomatoes ⑤ previously blended, mix, add half a glass of water ⑥, put the lid on ⑦ and, over low heat, cook for about 30 minutes, stirring occasionally.

After this time, remove the lid from the pot and continue simmering for another 15 minutes ⑧, stirring occasionally, and add salt.

After cooking ⑨ your peperonata is ready to be enjoyed hot, warm or even cold to accompany main courses of meat, fish or cheese.