Mamma’s Peperonata

A few months back, Una Mamma Italiana and I shared with you another of our fun and creative food battles, going head-to-head with a vegetable dish. Her zucchini fritters came out on top, but apparently my peperonata dish was still strong enough to coax Una Mamma into trying it! This past week, Una Mamma put together her own version of peperonata, and what a great job she did with it. Nice job, Una Mamma! Now when’s the next challenge?

FROM THE MAMMA…

If you are an avid “Mamma Meets The Cucina” fan, then you might recall when my foodie friend and blogging nemesis…(jk) Dominic Condo…. made Peperonata for our Veggie Challenge.  It was pretty awesome, I must admit.  But I had to do what I always do andtry to show him up!

Peperonata is one of those dishes that is very hearty and can be a side dish or a meal in and of itself.  The way I make MY twist on Peperonata, is a bit spicier and, actually quite different all around.  It lacks the onions seen in Cucina Domenico’s recipe, and it uses whole baby peppers instead of sliced bell peppers. Throw in a couple Jalepenos for some kick and you’ve got a trendy twist on an Italian classic!!

The instructions for my recipe are minimal – you wash and pan sear your peppers in a bit of e.v.o.o. and pancetta.  The flavor from the rendered panceta is the secret in this dish.  Then you finish them off in the oven, roasting at around 400 degrees, turning occasionally.  Serve alongside crispy Italian bread or with chunks fo fresh Parmiggiano!  Buon Appetito!

Mamma’s Peperonata!