I also serve it with sausage on the side or on a roll. I used many types of peppers including wax peppers and for a spice cubanelles. Great with crostini breads, but its best with Italian or French breads, served hot or cold. Finally, I roast my peppers a bit first, add a bit of balsamic, and top with fresh parsley. Grew up with this, it's great. Thank you.
OMG!!! I just kinda stumbled over your videos, and I’m SO excited!!! I’m going to use one today, to bring to my son (who’s a chef)! I know he’ll love it! Thanks!
Hello again, my friend. Love this kind of recipe. Going to ranch this weekend to enjoy cold weather with my boy and brother and thinking to do something like this. Rustic just like life. Keep going. See you.
Being the world's laziest cook or rather, thrower together of food items, the idea of doing almost everything in one pan appeals to me, a dish so simple that even I could probably get a half decent result. I am tempted to skip the tomato blanching and go for a tin of chopped tomatoes, not just to satisfy my goal of idleness but for cost reasons. I don't know what it's like in the US at the moment, but over here in the UK, the cost of gas is phenomenal and set to rise in October, and who knows, we might have rationing by then. Aha you say, you can use the boiled water for the pasta, yes that would be sensible. Alternatively, cous cous is quick and won't require the boiling of so much water. Thanks, I look forward to checking out some more of your recipes
How do you plan to server up your Peperonata?
I also serve it with sausage on the side or on a roll. I used many types of peppers including wax peppers and for a spice cubanelles. Great with crostini breads, but its best with Italian or French breads, served hot or cold. Finally, I roast my peppers a bit first, add a bit of balsamic, and top with fresh parsley. Grew up with this, it's great. Thank you.
Going to try this tonight. Thanks for sharing 😊
I hope you enjoy it!
I love peperonata with French bread !
OMG!!! I just kinda stumbled over your videos, and I’m SO excited!!! I’m going to use one today, to bring to my son (who’s a chef)! I know he’ll love it! Thanks!
Have fun! I hope he enjoys it!
Thank you! Wonderful recipe. I'm growing Antep Aci Dolma ( spicy bells). I certainly will try this recipe.
Awesome! This would be OUTSTANDING with spicy bells!
I love it and it's my favorite. God Bless You Sir
Thanks so much!!
Hello again, my friend. Love this kind of recipe. Going to ranch this weekend to enjoy cold weather with my boy and brother and thinking to do something like this. Rustic just like life. Keep going. See you.
Excellent! Let me know how they enjoy it, Ricardo. Perfect for a rustic getaway.
Thank you! We have a ton of bell peppers from the garden this year and I will give this recipe a try! :)
Sounds great!
Great recipe Mike. Gotta try this one for the summer
Hope you enjoy it as much as we do!
This looks delicious!!!
So good!
Hey Mike. Great recipe. I am adding two Italian sausage links to this.
Perfection right there! Nice.
That looks really good..what an interesting recipe!! Looks yumm..will stay connected to you!!
Thank you so much 😊
I will try it for sure 🎉
Hope you enjoy!
Such a useful video. Thank you ❤️🇺🇦 Дякую!
Cool, direkt watching🌶️🌶️🌶️🌞🇩🇪❤️🇺🇸 Looks delicius...
Thanks!!
Another great video Mike.
I got a bit worried without the peppers for a moment there.. lol
Thanks! We love this stuff! Haha, scary peppers! =)
I can my sauce and keeps fresh for months. How long do you store your sauce?
For this, I only keep it for a week or so in the refrigerator.
@@ChiliPepperMadness Thank you very much for taking the time to answer. By the way, my husband is a Chili Head and loves all your videos. God Bless
The Wolf Cook like your recipe😀
Thanks, Wolf Cook!
Being the world's laziest cook or rather, thrower together of food items, the idea of doing almost everything in one pan appeals to me, a dish so simple that even I could probably get a half decent result. I am tempted to skip the tomato blanching and go for a tin of chopped tomatoes, not just to satisfy my goal of idleness but for cost reasons. I don't know what it's like in the US at the moment, but over here in the UK, the cost of gas is phenomenal and set to rise in October, and who knows, we might have rationing by then. Aha you say, you can use the boiled water for the pasta, yes that would be sensible. Alternatively, cous cous is quick and won't require the boiling of so much water. Thanks, I look forward to checking out some more of your recipes
Thanks so much! I'm sure you could skip the blanching.
Lol, I appreciate your honesty!