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Peperonata
by
Sylvia Waltering
Calificación: 4.0
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%3C/p%3E%3Cp%3Efreshly%20grated%20parmesan%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20large%20heavy%20bottom%20frying%20pan.%3C/p%3E%3Cp%3EAdd%20the%20onion%20and%20the%20pepper%20and%20sautee%20over%20medium%20heat%20for%20about%205%20minutes,%20stirring%20regularly.%20You%20want%20everything%20to%20soften%20but%20not%20brown.%3C/p%3E%3Cp%3EAdd%20the%20tomatoes,%20garlic%20balsamic%20vinegar%20and%20season%20with%20salt%20and%20pepper.%20Stir,%20cover%20and%20continue%20to%20sautee%20over%20a%20low%20to%20medium%20heat%20for%20about%2020%20minutes%20or%20so.%20Stir%20occasionally.%3C/p%3E%3Cp%3EAdd%20the%20parsley%20or%20basil,%20some%20parmesan%20and%20stir%20to%20mix.%3C/p%3E%3Cp%3EIf%20you%20are%20serving%20it%20with%20pasta,%20mix%20in%20the%20cooked%20pasta%20and%20top%20with%20plenty%20more%20parmesan.%3C/p%3E%3Cp%3EOtherwise%20allow%20to%20cool%20before%20serving.%20You%20can%20make%20it%20a%20day%20in%20advance%20and%20keep%20it%20in%20the%20fridge.%3C/p%3E){kind=link}