sicilian peperonata in agrodolce
Sunday, June 22, 2008 at 09:57AM 
There are many versions of the classic Italian dish 'peperonata' but the core ingredients are sweet bell peppers and onion. Other ingredients can include capers, olives, tomato, and mint.
I made this agrodolce (vinegar and sugar) version from Eleonora Consoli, a recognized authority on Sicilian cuisine, as a side dish to accompany salami and provolone timpano. The dish, adapted from FXcuisine.com, provides the perfect, sweet and sour balance to the rich, savory timpano.
François-Xavier, of FXcuisine.com, has a terrific blog posting on this. He writes that after years of studying Sicilian cookery, he finally visited the island and arranged a cooking lesson with Eleonora. "Mrs. Consoli received me in her huge Mediterranean kitchen in her home on the slopes of Mount Etna... you'll see how Sicilian mamas prepare sweet and sour peppers, a very typical course on the island, with a heavy Arabic influence."
One of François-Xavier's many great photos of Eleonora in her kitchen.
I would love to one day meet and cook with Eleonora. She still offers cooking classes in an 18th century Sicilian house in an area known for orange and lemon groves. It's easy to dream about while making this dish.
Peperonata in agrodolce
Serves 12 as a side dish
12 bell peppers (4 green, 4 yellow, 4 red)
3 large onion
1 cup or more (to taste) of red wine vinegar
3/4 cup pinenuts
3/4 cup raisins
3 tbsp sugar
1 cup mint leaves, washed and tornWash, stem, and seed the peppers.
Cut the peppers into 1-inch squares.
Peel the onions and slice them thinly. Pour 3 tbsp olive oil in a dutch oven and add the onion and peppers.
Cook on a medium-high flame for 30 - 40 minutes.
Add the pine nuts and raisins.
Pour in the red wine vinegar and the sugar and cover. Let it cook on a low flame until the peppers are soft, about 12 minutes.
Shred the fresh mint leaves by hand and add them to the cooked peperonata.
Pour onto the serving platter, cover, and set aside until dinner is ready. This dish is usually served lukewarm.
Reader Comments (6)
That would be so amazing to take a cooking class there in the 18th century Sicilian home! I want to go!
I love anything agrodolce - I think it is my absolute favorite flavor combination ever!
Thanks for your comment, Jen! It's great to know other agrodolce and Sicilian cooking fans are out there!
Sounds really good, peppers, raisins and pine nuts... in one dish? :)
Great, thank you for sharing this recipe, Margot
Thanks, Margot! I'm hooked on the raisin-pine nut flavor profile; I like it on a lot of dishes but it's brilliant with the sweet peppers. Enjoy!
heylo! pine nut and raisin added to this dish sounds wonderful.
to clear up abit, do you throw the onions and peppers into an oven for 30-40 mins or the stove?
Pris: Thanks! It's all done on the stove. Happy cooking!