Go Back
Print this page

Recipes + Menus

Pan Fried Bell Peppers

Peperonata in saor
Gourmet's Adventures with Ruth: Season One: Enrica Rocca's Venice

Serves6 as a side dish
  • Active time:20 min
  • Start to finish:1 hr 10 min
November 2009
Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus,lore all episodes and more recipes from the show.
  • 1 lb yellow bell peppers (2 or 3), cut into 1/4-inch-thick strips
  • 1 lb red bell peppers (2 or 3), cut into 1/4-inch-thick strips
  • 1 lb onions, preferably spring bulb onions, white part only, thinly sliced lengthwise
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon balsamic vinegar

  • Garnish

    Chopped parsley
  • Toss peppers and onions with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 12-inch skillet then cook, covered, over medium-low heat, stirring occasionally, until vegetables are wilted and very tender, about 45 minutes.
  • Drizzle with balsamic vinegar and season with salt and pepper to taste.

Photograph by Marcus Nilsson

by Enrica Rocca, Venice, Italy

Keywords
adventures with ruth,
enrica rocca,
venice,
italy,
peppers
Diary of a Foodie
lamb

Season Three

The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
Recipes + Menus
Scarborough Fair Shortbread

More Cookie Recipes

Scarborough Fair Shortbread
Blackberry Walnut Cookies
Dulce de Leche Half-Moons
Coconut Macadamia Shortbread
Brown-Sugar Brown-Butter Shorties
Gourmet’s Favorite Cookies: 1941-2008