Pepper Salad with Pineapple
Peperonata con Ananas
Pipi C’Acitu a Levantina
This exotic mixture of peppers,
onions, tomato and pineapple with a hint of garlic is served in a sweet and sour sauce. It is a tasty condiment for
meat dishes or a delicious antipasto to stimulate the appetite.
This modified version of the
peperonata is prepared by eclectic chefs in some parts of Sicily, and it has expanded into the Italian peninsula
and many other parts of the world.
If you like the sweet and sour taste, you will love this recipe.
Its success is due to the fact that it is easy to make, can be prepared in advance and is even tastier the
1 ½ tablespoons
1 ripe pineapple, cut into 1-in.
3 tablespoons olive
3 garlic cloves, lightly
2 medium red or Italian onions,
cut into 8 pieces
1 red bell sweet
1 yellow bell sweet
1 vine-ripened tomato, seeded
and roughly diced
Salt and fresh ground black
Basil leaves for
Place peppers on the grill
or into a pan to broil, turning until they are blackened on all sides. Transfer and keep in a brown bag for a few
minutes, then proceed to eliminate the skin and seeds and cut into 2” strips.
In a small skillet, combine the sugar and
pineapple, and at a low heat simmer, for a few minutes. Set on the side.
In a 3 ½-quart sauté pan, heat the olive oil
over a medium flame. Add the garlic and, after 3 minutes, remove the garlic and discard. Then add the
Sautee until soft and pale golden, about 10
minutes, stirring frequently; add the peppers and capers and cook for an additional 10 minutes. Mix in the
Combine the vinegar and honey and add to
pepper mixture; simmer for an additional 5 minutes. Salt and pepper to
Add the pineapple and cook a few more minutes to blend.
Transfer into a serving plate and
garnish with basil.
It tastes best when served at room temperature.