Julia Busuttil Nishimura’s peperonata recipe

by

Eat

Peperonata recipe - recipe from A Year of Simple Family Food by Julia Busuttil Nishimura

We’re so thrilled to bring you a recipe from Julia Busuttil Nishimura’s new book A Year of Simple Family Food. Julia’s Ostro cookbook is a firm favourite around here, and this gorgeous peperonata recipe is proof that Julia’s second book will be just as addictive as her first. Julia just instinctively knows what ‘real people’ like to cook and eat.

Peperonata is a case in point. It’s the perfect dish for summer weekend lunches or dinners.  We’re talking all the big flavours of the season – capsicums, oregano, basil and tomatoes; plus it’s one of those forgiving dishes that allows you to throw everything in and let the stove gently simmer it into deliciousness. Matter of fact, easy dishes that are packed with flavour are a specialty of Julia’s cooking. A Year of Simple Family Food is basically a year of bloody good eating. Not fussy, daunting recipes, but good food the family will look forward to preparing and eating.

Enjoy this peperonata dish and don’t hesitate to grab a copy of Julia’s new book (it’s currently over 25% off at Booktopia!). You won’t regret it.


Enjoy Julia’s hunter’s chicken stew as well


 

Peperonata

Peperonata is such a versatile dish. Served simply with bread, stirred through pasta, as a topping for pizza, stuffed into a panino, served on top of polenta and, maybe most obviously, as a side dish to meat or fish – I especially like it with swordfish. Use red and yellow capsicums for their sweetness and make sure you adjust the seasoning at the end. The splash of vinegar really lifts this peperonata, so although I’ve suggested two teaspoons, don’t be afraid to add more to achieve the right balance.

Peperonata recipe - recipe from A Year of Simple Family Food by Julia Busuttil Nishimura

Makes 4 serves
Takes about 1 hour | 20 minutes hands-on cooking

2 tablespoons extra-virgin
olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
800 g capsicums (a mixture of red and yellow), trimmed and sliced into 1 cm strips
400 g canned whole peeled tomatoes
pinch of caster sugar
2 oregano sprigs or a small handful of basil leaves
sea salt
2 teaspoons red wine vinegar, plus extra if needed

Heat the olive oil in a heavy-based saucepan over a low–medium heat. Gently fry the onion and garlic for 10–15 minutes until softened and just beginning to colour. Increase the heat to medium and add the sliced capsicum, stirring it through the onion and garlic. Add the tomatoes, sugar and herbs and simmer for 30–35 minutes, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until the capsicum has softened and the sauce has reduced.  Season with salt and stir through the vinegar. Taste and add more sugar, salt or vinegar if necessary. You can serve immediately, otherwise the peperonata will keep in an airtight container in the fridge for up to 5 days.

 

Don't miss Julia's new book A Year of Simple Family Food

A Year of Simple Family Food by Julia Busuttil Nishimura, Published by Plum, RRP $39.99, Photography by Armelle Habib.

 

Written by Cook the Book

Wonderful recipes straight from our favourite cook books.

We’re very social

More for you

Tibetan sha balep are delicious for lunch

Tibetan sha balep are delicious for lunch

I made the moreish honey and granola bars from Taste Tibet this week and it reminded me that I have another recipe from the book to share with you. Sha balep are little Tibetan pastries that I think of as sharing the same eating space with foods like Mexican empanadas...

Give yourself the gift of this apple and blackberry pie recipe

Give yourself the gift of this apple and blackberry pie recipe

I've fallen so far behind in everything in life (I know you've been there). I was supposed to introduce you to this marvellous apple and blackberry pie from Sophie Hanson's new book at least a month ago. Yet here we are. Don't let my delayed introduction put you off...

No-bake honey nut granola bars with added walnuts and stories

No-bake honey nut granola bars with added walnuts and stories

I'm not sure if you know, but in my 'real life' I've been a writer at SBS Food for over four years. I know, right? I some of the content that supports the foodie shows like Cook Like an Italian, The Cook Up with Adam Liaw and Gourmet Farmer (among many other beautiful...

Affiliate links

From time to time Mumlyfe uses affiliate links.  It means that Mumlyfe may receive a small commission at no cost to you when you make a purchase using the link.  You can find out more about how it works here.

You may also like

Related

How to put life on easy mode

How to put life on easy mode

The other day I was having such a chill, easy day despite doing all of my usual work and chores and workout activities — the phrase, “Life on Easy Mode” came to me. The rest of the week, I kept the question in my mind, “What would it be like to have life on easy...

How to get early entry into university in Australia

How to get early entry into university in Australia

I wrote an article about different ways to get into uni without an ATAR and I've been asked by so many people how to get early entry into university in Australia other than NSW. I covered NSW in the original article because that's where we live and my son had already...

0 Comments

Submit a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

Share This