PEPERONATA


Peperonata

Serves: 4-6

Pressure Cooking Time: 3 min


INGREDIENTS

  • 2 red peppers, thinly sliced into strips
  • 2 yellow peppers, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 medium ripe tomato (or 80ml chopped tomatoes)
  • 1 red onion, thinly sliced into strips
  • 2 garlic cloves
  • 1 bunch of basil or parsley
  • Fresh, unfiltered olive oil
  • Salt & pepper

DIRECTIONS

1. Rinse and remove the stems and seeds from the peppers. Slice the peppers into thin strips. Rinse the tomato and chop finely (reserve the liquid).

2. Heat oil and begin to soften the onions. Add the peppers and one garlic clove, wrapper on. Brown one side of the peppers.

3. Add the tomato and its liquid, salt and pepper, mix well. Close and lock. When pressure is reached cook for 3 minutes at high pressure.

4. Release pressure. Open the lid and remove the garlic wrapper. If there is still lots of liquid just remove the peppers with tongs. Serve with one clove of raw, pressed, garlic, chopped basil, and a little olive oil. 


-> Recipe and image contributed by:  www.hippressurecooking.com