Len's Recipe of the Month - July 2026

 

Talk about a flavor explosion in your mouth.  This Southern Italian dish is called Pepperonata and it makes the most of summer vegetables.  I learned about it from UTube chef Giovanni Siracusa and the time was impeccable.   I had decided to eat more veggies following my little cardiac scare.   Plus I had made a visit to my local farmer's market.

Bang zoom.   Cue the deliciousness.

First off, grab some small red or Yukon gold potatoes.   Halve and quarter them. Heat up some EVO in a pan or Dutch oven.   Start the potatoes cooking.

Now grab two peppers...preferably red or yellow.   Slice them and lay them on top of the potatoes.   Let them cook for about 15 minutes.

In the meantime, slice up a small onion.   I myself used two shallots and that worked wonderfully.  Then get a pint of cherry tomatoes and slice them in half.  Add the shallots and the tomatoes to the cooking vessel.   Now you can stir them around.   Add some salt, pepper, and chili flakes to taste.

And finally...splash in some Balsamic vinegar to heighten the sweetness of the dish.

One more time...you're welcome.

Dinner last night:  Leftovers of above photo.