Peperonata Agrodolce con Uvetta e Pinoli (Sweet and Sour Pepper Stew with Raisins and Pine Nuts)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 3 red peppers, sliced
- 1 yellow pepper
- 1 onion, sliced
- 40 g sultanas
- 30 g pine nuts
- 2 tbsp red wine vinegar
- 1 tbsp caster sugar
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 249 kcal
- Protein
- 3.4 g
- Carbohydrate
- 23.1 g
- of which sugars
- 19.1 g
- Fat
- 15.8 g
- of which saturates
- 1.9 g
- Fibre
- 4.3 g
- Salt
- 0.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the peppers and onion for 15 minutes, stirring often, until soft and starting to caramelise.
- 2
Stir in the sultanas, red wine vinegar and sugar and cook for 5 minutes until syrupy.
- 3
Toast the pine nuts in a dry pan for 2 minutes until golden.
- 4
Season the peperonata with black pepper and scatter over the toasted pine nuts.
- 5
Serve warm or at room temperature with crusty bread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.