Summer, time for peppers! The popular and rural tradition has passed on to us many simple and delicious pepper recipes, among which – if you love Puglian cuisine – the pepper stir-fry (or scattiata, in the Tarantine version) cannot be missed. Essentially, it consists of 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 bruschettas with Puglian bread. The peppers can be flavored in various ways: one version includes, for example, red onion, garlic, and capers, but there are other variations as well, with additions such as olives or vinegar for a sweet and sour touch. The pepper stir-fry is a great way to cook peppers in the summer, which doesn’t require you to turn on the oven and can be made 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: Stove
Cuisine: Regional Italian
Region: Puglia
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 Puglian Pepper Stir-fry

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

Tools

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

How to Prepare Puglian Peppers (Stir-fry)

To prepare the pepper stir-fry, 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 stem, seeds, and inner fibers, then cut them into strips (1). Wash the cherry tomatoes (I used datterini, but pachino or canned tomatoes are also fine) 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 the stove to medium heat and let it gently fry for a minute or two, being careful not to burn the onion (4).
Then add the peppers (5) and let them fry over high heat for 3 or 4 minutes. Increase the heat and deglaze with white wine (6). Let it evaporate over high heat for about half a minute.
Add the cherry tomatoes, capers – after rinsing them under running water – and torn basil leaves (7). Salt, pepper, and mix well. Cover with a lid and let the peppers cook over low heat for about 20 minutes. Check them occasionally and if the cooking liquid dries up too much, moisten them with a little water. When they are tender, remove the lid, take out the garlic clove, and turn off the heat (8).
Let the pepper stir-fry cool completely – at room temperature and then, if desired, also a bit in the fridge – before serving.