Summer, time for peppers! Popular and rural traditions have passed down many simple and delicious pepper recipes, among which – if you love Apulian cuisine – the apulian style sautéed peppers (or scattiata, according to the Tarantina version) is a must. Essentially, it’s about peppers cut into strips and cooked in a pan with a bit of fresh tomato. They are excellent to enjoy cold, perhaps to accompany delicious bruschette based on Apulian bread. The sautéed peppers can be seasoned in various ways: one version, for example, includes red onion, garlic, and capers, but there are also other variations, with the addition of olives or vinegar for a sweet-and-sour touch. Sautéed peppers are a great way to cook peppers in the summer, without needing to turn on the oven, and you can easily make them the day before because they will be even better!
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Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Apulia
Seasonality: Summer

168.31 Kcal

calories per serving

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Energy 168.31 (Kcal)
Carbohydrates 13.50 (g) of which sugars 14.03 (g)
Proteins 2.58 (g)
Fat 11.35 (g) of which saturated 1.51 (g)of which unsaturated 0.01 (g)
Fibers 4.17 (g)
Sodium 104.72 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Apulian Style Sautéed Peppers

1.5 lbs bell peppers
10.5 oz cherry tomatoes (or canned peeled tomatoes)
2 tbsp salted capers
1 red onion
1 clove garlic
1/2 cup dry white wine
4 tbsp extra virgin olive oil
to taste salt
to taste pepper
A few leaves basil

Tools

1 Cutting Board
1 Knife
1 Skillet large, non-stick with lid

How to Make Apulian Style Sautéed Peppers

To prepare the Apulian style sautéed peppers, start by thoroughly washing the peppers: if you use peppers of different colors – red, yellow, green – the visual effect will be better, although the taste remains unchanged. Remove the top, seeds, and inner filaments, then slice them into strips (1). Wash the cherry tomatoes (I used datterini, but pachino or canned peeled tomatoes also work) and cut them in half (2).
Thinly slice the onion and place it in a pan with the oil and a whole peeled garlic clove (3). Turn on the stovetop at medium heat and let it sauté gently for a minute or two, taking care not to burn the onion (4).
Then add the peppers (5) and sauté over high heat for 3 or 4 minutes. Then increase the heat and deglaze with the white wine (6). Let it evaporate over high heat for about half a minute.
Add the cherry tomatoes, the capers – after rinsing them under running water – and the torn basil leaves (7). Salt, pepper, and mix well. Cover with the lid and let the peppers cook over low heat for about 20 minutes. Check them from time to time and, if the cooking base dries out too much, moisten with a little water. When they are tender, remove the lid, take out the garlic clove, and turn off the heat (8).
Allow the Apulian style sautéed peppers to cool completely – at room temperature and then, if desired, also a bit in the fridge – before serving.