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Venetian peppers

Published in Main courses 13 anni fa

The Venetian is a particular dish ratatouille, different from the usual method of cooking the peppers for the tomatoes and greens that replace the usual ripe plum. This is a recipe that I have had many years ago by a relative of the Venetian. The browned onions without extra virgin olive oil and grill gets a good taste to the peppers. The green tomato is not quite sour, as you may think, but it is sweet.

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Ingredients (6 persone)

  • 1 yellow pepper
  • 1 red pepper
  • 6 tomatoes
  • 1 aubergine
  • 1 large onion plum green of Tropea
  • virgin olive oil

Process

  1. I prepare a nice pan where I put the sliced ​​onion.

  2. I fry without oil, stirring constantly.

  3. The onions should be golden.

  4. Add 3-4 cuchiai of extra virgin olive oil and stir cook for 2-3 '.

  5. Add chopped green tomatoes and cook for 5 '.

  6. Cut the eggplant into pieces and put in the pot. I cook for 5 '.

  7. Good clean peppers, cut them into pieces and add them to the pan.

  8. Season with salt and bake for 30-40 '.

  9. I put a little 'extra virgin olive oil as a condiment.

  10. Serve hot or warm.

Comments

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  • giuseppe ha scritto

    Complimenti per una piemontese; non sapevo fosse ricetta veneta!

    Replica