Unleash the irresistible flavours of the Mediterranean with our smoky and savory fennel peperonata recipe. This classic Italian vegetable stew takes some time but I promise it's worth every minute.
Preparation
- Roast the bell peppers over the flame until tender. Remove the skin and seeds. Slice the peppers into long strips.
- Peel the onion and chop finely. Cut the fennel (including the foliage) into thin strips. Clean the garlic and cut it finely. Halve the small tomatoes.
- Put a frying pan on the fire and heat some oil. Gently fry the onion and add the garlic. Stir regularly until the onions are translucent. Next add the fennel, bell peppers, tomato cubes, and tomato paste.
- Then add the red wine vinegar and tarragon to the fennel peperonata. Simmer slowly over a low heat. If necessary, add a little water while stewing.
- There you go, your Italian vegetable stew is ready to be served.
