Melissa Kelly’s Peperonata all’Abruzzese
Photo Credit : Amy TraversoThis recipe comes courtesy of the chef-owner of the Maine restaurant Primo, Melissa Kelly. A multiple recipient of Yankee’s “Best of New England” editors’ picks, Primo features a strong locavore ethos and an Italian-leaning menu that features many ingredients raised or grown just steps from the restaurant.
Yield:
4-6 servingsIngredients
6 tablespoons olive oil, divided
2 red bell peppers, seeded and cut into 1/2-inch-thick strips
1 green bell pepper, seeded and cut into 1/2-inch-thick strip
1 1/2 cups halved cherry tomatoes
1 red onion, chopped
1 jalapeno, seeded and finely chopped
1 red chili, seeded and finely chopped
1 tablespoon chopped garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 tablespoon honey
2 tablespoons red wine vinegar
Salt and pepper, to taste
Chopped fresh oregano leaves, to taste
Instructions
Set a medium skillet over high heat. Add 3 tablespoons olive oil and the peppers. Cook, stirring occasionally, until the peppers have softened and their skins begin to blister. Add the cherry tomatoes, stir, then remove pan from heat and set aside.
Now, set a large pan over medium heat. Add the remaining 3 tablespoons olive oil and the red onion, jalapeno, and red chili. Cook, stirring often, until the onion has softened, about 3 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the cumin, coriander, and tomato paste and cook, stirring occasionally, for 4 minutes. Add the honey and vinegar. Taste and add more honey or vinegar if you like. Add the pepper mixture to the pan and stir. Add salt, pepper, and oregano, to taste. Serve with fish or chicken or as part of an antipasti spread.
