Peperonata  

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 following days. 

 

Pineapple

 

INGREDIENTS     

 

·          1 ½ tablespoons sugar 

·        1 ripe pineapple, cut into 1-in. chunks 

·          3 tablespoons olive oil 

·        3 garlic cloves, lightly crushed 

·          2 medium red or Italian onions, cut into 8 pieces   

·          1 red bell sweet pepper 

·        1 yellow bell sweet pepper 

·        1 vine-ripened tomato, seeded and roughly diced 

·        1 tablespoon capers,rinsed  

·        4 tablespoons vinegar 

·        2 tablespoons honey 

·          Salt and fresh ground black pepper 

·          Basil leaves for garnish 

 

 

    

PREPARATION 


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 onions.

 

Onion & Garlic

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 tomatoes. 

 

Peppers

Combine the vinegar and honey and add to pepper mixture; simmer for an additional 5 minutes. Salt and pepper to taste. 

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. 

Peperonata