Peperonata Rustica

I didn't have time to make the 5-hour soffrito called for in the recipe, so I replaced it with a quicker-cooking soffrito from one of my Italian cookbooks. The finished dish cooked down a lot more than I expected and as a result, was a tad salty for my tastes. I am also not a huge fan of peppers, so I doubt I'd make this again, as the dish truly was a lot of work and required a lot of time to make.

I almost followed the instructions---I roasted my peppers on the outdoor grill and had a green pepper or two in the mix. Otherwise, I was faithful to the text and with very happy results. These made a marvelous side at a dinner of grilled lamb and were used as a component of the delicious Pan-Roasted Chicken with Sweet Sausage and Peppers (p. 20).

This is really delicious. It takes a while to make- the soffritto takes about 5 hours so I made extra soffritto to freeze for future use. The Peperonata Rustica is used with the Pan-Roasted Chicken with Sweet Sausage and Peppers. It is really good!