The hot summer sun always brings a glut of juicy red peppers in Italy. Traditionally, thrifty Italian cooks make the most of these by slowly cooking them in the classic Peperonata with onions and tomatoes.
Our own recipe is just as authentic. The intense flavour and vivid colour of Sacla’ Peperonata livens up any dish – serve it as an antipasto, stir through pasta, warm and put on the side with chicken. It will soon become a staple in your kitchen.