Bandiera: the recipe for the typical Umbrian peperonata

ingredients
  • Green peppers (about 2)
    450 grams
    • 15 kcal

  • White onions
    230 grams

  • Copper tomatoes


    640 grams
    • 15 kcal
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper


    to taste
    • 79 kcal
  • Basil
    to taste
    • 15 kcal

Calories refer to 100 grams of product

The flag it’s a side simple and tasty, typical of The peasant tradition of Umbria. This is the tricolor version – hence the term “flag” – of the classic peperonata: white onions, green peppers and red, juicy tomatoes are cooked for a long time and gently, in order to release all their irresistible flavors and aromas. You can enjoy it hot or even better at room temperature, so that the rest intensifies the taste even more, and serve it on bread croutons or accompanying a second meat dish Where fish gate. The secret of its success lies precisely in the slow and patient cooking, for a creamy and enveloping result. Find out how to prepare it by following our simple step-by-step recipe.

How to prepare the flag

flag

Peel the onions and slice them finely (1).

flag

Collect the onions in a saucepan, pour a drizzle of oil (2) and let them dry gently for a few minutes.

flag

Meanwhile, clean the peppers, remove the seeds and inner white ribs and cut them into layers (3).

flag

Wash the tomatoes and cut them into cubes (4).

flag

Add the vegetables to the withered onions (5), salt and cook for 20 minutes, covered, then remove and continue cooking for another 15 minutes.

flag

Once cooked, transfer the side dish to a serving dish and season with S&P. Decorate with a basil leaf and serve with slices of bread (6).

Advice

It is recommended to use gods tomatoes very ripe, sweet and juicy, like copper or San Marzano. If you don’t like the skin, you can remove it after bleaching them for a few minutes in boiling salted water. As an alternative to fresh tomatoes, you can also use peeled tomatoes.

If you want, you can add the aromatic herbs you prefer, like thyme, mint, basil and parsley, and enrich the dish with Taggiasca olives and desalted capers.

storage

The flag can be stored in the refrigerator, in a special airtight container, for at least 2-3 days. Freezing is not recommended.

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