Wednesday, September 12, 2012

[MC-AllEthnic-Recipes] Sardinian Pepper Stew - Peperonata - 11g Carbohydrate; 2g Dietary Fiber;

 

                      
* Exported from MasterCook *

                    Sardinian Pepper Stew - Peperonata

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5              large  yellow bell peppers
  1 1/2           cups  tomato sauce
                        freshly ground black pepper -- to taste
  2        tablespoons  extra-virgin olive oil

Preheat a gas grill on high for 20 minutes or prepare a hot charcoal fire. Place the peppers on the grill until the skins blister black, 35 to 45 minutes. Alternatively, preheat the oven to 450F. Place the peppers in a baking sheet and bake until the skins blister black all over, about 30 minutes. Remove from the heat and, once the peppers are cool enough to handle, remove the skin, seeds, and core and discard. Slice the peppers into lengths. Set aside.


Prepare the tomato sauce. Once the tomato sauce is ready, add the peppers, black pepper, and olive oil and simmer over medium-low heat until dense and soft, 20 to 30 minutes. Serve hot, warm, or at room temperature.

Makes 6 servings

AuthorNote: This Sardinian version of peperonata, a kind of stew dish popular in Southern Italy too, is made only with yellow bell peppers, which are grilled, then braised slightly in a light tomato sauce with a rich extra-virgin olive oil. This recipe is based on a delightful peperonata I enjoyed at the Ristorante Le Lepanto in Alghero on the western coast of Sardinia some years ago. It can be served as an antipasto or, if you make enough, as a vegetable stew.

Cuisine:
  "Italian"
Source:
  "Little Foods of the Mediterranean by Clifford A. Wright, 2003"
S(Formatted by Chupa Babi):
  "Sept 2012"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 85 Calories; 5g Fat (46.4% calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 373mg Sodium.  Exchanges: 2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0

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