Iceberg to Arugula

I’m hungry.

Fortunately, I happen to be in my community garden which tends to inspire me come dinnertime. This evening, surveying the pretty pagoda like pepper plants, I notice some fairly rotund specimens begging to be picked. However, before doing so, I realize I’m faced with a big question.

Green or red?

Many peppers are considered immature and unripe in their green  stage, though we can eat them anyway. If left on the plant, they go on to mature to their final color: glossy red, orange, yellow or even purple. The mature peppers are generally sweeter with a more rounded and balanced flavor than in their green form.

Unfortunately, as I’m contemplating this question I notice I’m starting to salivate uncontrollably at the thought of Peperonata, a tender dish of sautéed or stewed sweet peppers. Since I think this dish is equally as good with green or ripe peppers, I excitedly snap 4 gorgeous specimens from their stems and hightail it home.

In addition to the ubiquitous bell peppers, there are Sweet Italian and Banana Peppers as well as some of the hotter Jalapeno and Thai varieties. The Italian sweets were responsible for bringing the Peperonata to mind. For dinner this evening, I selected a mix of bell peppers and Italian Sweets. The base recipe I use calls for thinly sliced sweet peppers (any color will do, though it looks best when multiple colors are used), thinly sliced sweet onion, olive oil, salt and black pepper. The vegetables are coated in the oil and cooked slowly over medium to medium high heat (without browning) until tender. Once done, peperonata can be used as a pizza topping, a sandwich filler (it’s fabulous in a hoagie roll with grilled sweet or hot turkey sausage) to top polenta or on it’s own as a vegetable accompaniment.

It also makes an incredible addition to eggs as in this recipe for a frittata. Along with a green salad and a wedge of good European style bread, this frittata makes a wonderful light lunch or dinner meal without heating the house up too much during these hot Summer months. 

Peperonata Frittata

2 sweet Italian or 1 bell pepper, sliced into thin (1/4”) strips

1 small sweet onion, sliced into thin (1/4”) strips

4 eggs, beaten slightly

1 tbsp chopped mixed herbs (basil, chives, parsley, marjoram)

2 cloves garlic, minced

Salt, Freshly ground black pepper

1 tbsp olive oil

2 tsp fresh grated parmesan cheese (optional)

1. Add oil to a 8-10 inch nonstick omelet pan or skillet.

2. Heat oil over medium high heat and add peppers and onions. Stir to coat all vegetables with the oil. Cook 10-15 minutes or until vegetables are very tender. Reduce heat if needed to prevent browning.

3. In a small bowl, crack eggs and add garlic, salt and pepper. Whip with a whisk until thoroughly blended.

4. When vegetables are tender, arrange them in an even layer on the bottom of the pan. Turn the heat down to medium and pour the egg mixture evenly over the peppers.

5. Run a heatproof rubber spatula, gently around the sides of the frittata to keep it from sticking to the pan. During cooking, gently pull the edges of the frittata away from the pan and tilt it slightly to allow any liquid egg on top to run underneath where it will cook when it contacts the pan directly. 

6. Briefly (30-60 seconds) cook the other side of the frittata to ensure doneness. You may flip the frittata in the pan or you may slide it onto a plate and transfer back (topside down) to the pan.

7. Slide frittata out of the pan and sprinkle with chopped fresh herbs and cheese if desired. Slice into wedges and serve immediately. 

Makes 2-3 servings.