![Warm Rice Salad With Smoked Duck](https://static01.nyt.com/images/2014/04/04/dining/Smoked-Duck/Smoked-Duck-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Peperonata
![Peperonata](https://static01.nyt.com/images/2014/05/20/dining/Peperonata/Peperonata-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 8gypsy peppers, or mixture of red, yellow and orange peppers, about 2½ pounds total
- ½cup extra-virgin olive oil, plus more for roasting
- Kosher salt
- 2tablespoons salt-packed capers, soaked
- 1tablespoon tomato paste
- ½red onion, diced (about 1 cup)
- ½fennel bulb, cored and diced
- ½teaspoon dried chili flakes
- 2tablespoons red-wine vinegar
Preparation
- Step 1
Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
- Step 2
In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
- Step 3
Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.
Private Notes
Cooking Notes
Next time I'll clut the peppers in half and deseed before roasting. Getting those little suckers off the roasted peppers was difficult. Otherwise this is a tasty dish.We like it as a pasta sauce.
This was unreal good. Served at a party and guests couldn't believe how good it all was. I went a bit extra on the fennel (didn't want to waste half a bulb) and it ended up delicious!
Use Andrew Carmellini's technique for roasting peppers...fast and easy. Split, stem and seed, rub skin with oil and place cut side down on sheetpan. Broil 8-10 minutes until charred and blistered. Lay flat on cutting board and scrape off skin.
Next time I'll clut the peppers in half and deseed before roasting. Getting those little suckers off the roasted peppers was difficult. Otherwise this is a tasty dish.We like it as a pasta sauce.
Delicious! Guests raved and asked for the recipe. I followed the recipe as written, but next time may add a bit more fennel. I made it two days prior to serving and felt it benefited from time in the fridge. Can't wait to make it again.
Fennel seeds are a good addition, or even ground fennel seeds
This was unreal good. Served at a party and guests couldn't believe how good it all was. I went a bit extra on the fennel (didn't want to waste half a bulb) and it ended up delicious!
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