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Le ricette di Pierre


Dosi per 4:
1 kg peperoni rossi e gialli
2 cipolle medie
250 g pomodori o pelati
4 cucchiai olio d'oliva
4 pizzichi sale fino

Pulire e lavare le cipolle (meglio se fresche (cioè quelle bianche o quelle viola), tagliate finissime e metterle in un tegame di terracotta piuttosto largo insieme all'olio. Quando saranno appassite unite i peperoni lavati e tagliati a listarelle, fateli appassire, quindi unite i pomodori tritati e salate. Coprite il tegame e fate cuocere a fuoco lento per 45 minuti.

Provenienza: RAI Televideo 22/10/1994

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