Peperonata: the Calabrian recipe

Who I am
Robert Maurer

Author and references
Calabrian peperonata, have you ever tasted it? If you haven't done it yet, let's say it straight away: the peperonata recipe does not rhyme with diet, light meal and scales. But perhaps, sometimes, indulging in a little gluttony also helps our mood.

The variant we have chosen is that of Calabrian peperonata, although the recipe should be very similar to that of the other regions in your country.

The Calabrian peperonata recipe is very simple to prepare, it just takes a little patience because everything is really fried! Then it is better to prefer the winter period to prepare it, you will say, and no.

Peperonata has no season, in Calabria it is even eaten in Mid-August! Indeed we could say that it is the strong point of "Light summer lunch".

So if this summer you are on holiday in the South we recommend our variant, you will certainly look great and you will be in line with the traditions of the beautiful Calabria.


Here is our recipe for Calabrian peperonata

Ingredients for 4 people:

600 of potatoes
2 peppers
Eggplant 2
250 gr of tomato sauce
1 red onion from Tropea
100 ml of extra virgin olive oil
Salt and Pepper To Taste
Fresh basil


Ok we have already said that everything is fried, but the ingredients must be fried in order, to avoid that some remain raw and others become too mushy.

First of all, clean, wash and cut the aubergines into pieces, sprinkle them with salt and let them drain in a colander for about half an hour. They will lose water and will be sweeter as well as softer to cook.


In the meantime, peel, wash, dry and cut the potatoes into small pieces, the same thing must be done with the peppers which in the Calabrian dialect are called pipi. Remember to cut them into strips.

The ingredients are not fried all together. You start with the potatoes that need the most time. Then in a pan with hot extra virgin olive oil, fry the potatoes for long enough so that they are not overcooked. Remove them from the heat and let them rest in the absorbent kitchen paper.

Then move on to the aubergines, peppers and finally the Tropea onion, all with the same oil, adding each time. The same rule applies to all ingredients, since they will then be mixed and fried, avoid overcooking them the first time.


At the end of the frying, pour the tomato puree into the pan, add salt and pepper and leave to flavor for about 5/7 minutes over high heat, then add everything and cook for another 5 minutes. Serve the peperonata hot adorned with fresh basil. Enjoy your meal!


READ also:

Audio Video Peperonata: the Calabrian recipe
add a comment of Peperonata: the Calabrian recipe
Comment sent successfully! We will review it in the next few hours.